A steak dinner doesn’t need to be saved for a special occasion. This spicy flank steak goes from fridge to table in about 30 minutes — making it totally doable any night the mood strikes. Pair it with a red wine that will stand up to the rich red meat; any of the three below will do the job well. Sounds like a nice break from chicken and veggies, right?
Make this: Chili-Rubbed Flank Steak and Spanish Rice
Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Dice a small green pepper and small onion; add to pan, and cook 2 minutes. Add 1 1/2 cups long-grain rice; cook, stirring often, about 4 minutes. Stir in 1 can (14 1/2 ounces) chicken broth, 1 can (14 1/2 ounces) Mexican-style diced tomatoes and 3/4 teaspoon salt. Heat to a boil. Reduce heat; cover, and cook over low heat until water is absorbed, about 15 minutes. Let stand, covered, 5 minutes. Meanwhile, heat the broiler to high. Rub 1 1/2 to 2 teaspoons chili powder into flank steak on both sides. Season with salt and pepper to taste. Place steak on a broiler pan or baking sheet with a rack. Broil 3-4 inches from heat source, about 5 minutes. Turn steaks; broil, 4 minutes, or until cooked to desired doneness. Let the flank steak cool about 3 minutes before thinly slicing against the grain. Serve slices over rice. Makes: 4 servings
Recipe by Raeanne S. Sarazen
Drink this
Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:
2014 Zucardi Concreto Malbec, Uco Valley, Mendoza, Argentina: This wine has a fruit-forward aroma with juicy berries, plum, fresh herbs, purple flower, black pepper and spice. It is medium-bodied with a slight grip of tannins, and that is important when you are pairing a wine with flank steak. It’s a fairly lean cut of beef, so your wine cannot be too tannic. This wine’s black pepper and spice qualities will complement the chili rub too.
2009 Bodegas Hermanos Pecina Rioja Reserva, Rioja, Spain: A blend of tempranillo, garnacha and graciano, this wine has aromas of raspberry and cherry complemented by a hint of sweet vanilla, dried herbs, leather, tomato leaf, tobacco, clove, anise and smoke. The texture is velvety, and the smoky qualities will match the flavors that result from broiling. Plus, the subtle hint of tomato and dried herbs will be a great match for the Spanish rice.
2013 Dashe Cellars Zinfandel, Dry Creek Valley, Sonoma, California: Very intense fruit flavors of black berries, currants and fig that are jammy or preserved give way to chocolate, violets, licorice and coffee in this big wine. Those bold flavors are matched by a powerful texture, which will help the wine stand up to the flavorful flank steak. In addition, the wine’s fruity qualities will provide a sweet counterpoint to the dish’s spice element.
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