Steak & Tempranillo. Can you think of a better combo?


Published by Bianca Wilshin - 22nd May 2019

We love hearing from WA winemaker Brian Fletcher, especially when it comes to food and wine! We’ve heard about his favorite lamb and Shiraz combination, and now he is back with a scrumptious steak recipe made to be paired with his Tempranillo. Take it away Brian…

G’day Angels, have you tried my newly released El Cid Tempranillo 2017 yet? 

It’s bold and beautiful, get ready to delve into a striking palate with a tonne flavour concentration and lingering persistence. You’ll enjoy layers of dark bramble fruit, spice, and vanillin oak and a good barbecue steak is the perfect pairing!

BARBECUED SKIRT STEAK WITH HOISIN AND CHILLI

INGREDIENTS:
800g piece skirt steak, trimmed (rump is a great substitute if you can’t find skirt)
2 spring onions, finely sliced
1 tsp toasted sesame seeds

MARINADE
2 tbsp honey
2 tbsp shaoxing (Chinese cooking wine)
2 tbsp Chinese dark soy sauce
1 cup grapeseed oil
1/4 cup hoisin sauce
2 tsp grated ginger
2 cloves garlic, chopped
1 tsp crushed chilli flakes (use chipotle chilli powder if you want a smoky flavour)
1/2 tsp finely grated orange zest
1/4 tsp freshly ground black pepper

METHOD
FOR THE MARINADE, place honey, shaoxing and soy sauce in a non-reactive bowl and stir until dissolved. Add remaining marinade ingredients and thoroughly combine.

PLACE STEAK IN MARINADE and coat well. Leave to marinate for at least 4 hours, preferably overnight in the fridge.

REMOVE STEAK FROM FRIDGE and allow it to come to room temperature. Preheat barbecue on high and make sure the grill is clean and well-oiled.

Take steak out of marinade. Blot dry with paper towels to remove any excess marinade. Rub a little oil on the meat. Cook over a high heat for about 3 minutes on each side.

REMOVE STEAK FROM GRILL and cover loosely with foil. Allow it to rest somewhere warm, still covered, for 10-15 minutes before carving. Slice across the grain.

SERVE ON A PLATTER, pouring any resting juices over the steak. Garnish with spring onions and sesame seeds.

Enjoy with El Cid!

Brian Fletcher

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