Flat Iron Steak with Cocoa Nibs and Coffee Rub
Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Flat Iron Steak with Cocoa Nibs and Coffee Rub Recipe
From Oak Avenue Catering
Our friends at Oak Avenue Catering bring us their delicious Flat Iron Steak recipe, wonderfully flavored with cocoa nibs and coffee rub!
Ingredients
- 3 lbs flat iron steak
- 1/2 cup cocoa nibs
- 1/4 cup whole bean French roast coffee
- 1/2 cup ancho chili powder
- 2 tbsps kosher salt
- 2 tbsps granulated onion
- 1 tbsp granulated garlic
- 1 tbsp Herbs de Provence
- 1 tbsp smoked paprika
- 2 tsps cracked black pepper
- 2 tsps dry mustard
- 2 tbsps neutral vegetable or grapeseed oil
Directions
PREP THE RUB:
- Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
- Mix all dry ingredients thoroughly in a bowl and set aside.
PREP THE STEAK:
- Coat the trimmed and cleaned steak with the vegetable oil.
- Rub the spice mixture liberally all over the meat.
- Wrap the steak tightly in plastic wrap.
- Refrigerate overnight, or at least 4 hours.
DIRECTIONS:
- Preheat grill to medium-hot.
- Remove the plastic wrap from the steak.
- Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
- Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
- Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
- Slice the steak thinly on the bias and serve.
- Sprinkle with Maldon salt to taste.
NOTES:
- The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
- Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
- Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.
Related Products
Bison Burgers with Cabernet Onions
Recipe Date: February 17th, 2017
Difficulty: Easy
Serving Size: 4
Cook Time: 00:45
Measurements: Imperial (US)
Bison Burgers with Cabernet Onions Recipe
Sommelier Mary Davidek shares her recipe for homemade bison burgers, complete with delicious Cabernet onions cooked in a skillet.
Ingredients
- 1 tbsp grapeseed oil
- 3 cups sliced onions (roughly 2 onions)
- 3/4 cup dry red wine
- 1 lb ground bison
- 2 tbsps chopped onions
- 1/4 tsp coarse kosher salt
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 4 brioche buns or soft rolls
- 6 ozs cheese
- dijon mustard
- romaine lettuce or escarole
Directions
Heat grapeseed oil in a skillet over medium-high heat. Add onions, sprinkle with salt, and sautée for 10 minutes. Reduce heat to medium, add wine, and sautée another 15 minutes, stirring occasionally until liquid has absorbed and onions are tender. Remove from heat and set aside (can be made a day ahead and chilled).
Combine ground bison, oregano, diced onions, salt, pepper, and garlic powder (if you have any leftover liquid from the sautéed onions, you can add a splash in as well). Divide into four portions and shape into 1/2 inch thick patties. Sprinkle burgers with salt and place on a grill that has been sprayed with non-cook spray or oil, cook until desired doneness (roughly 150°F for medium). Burgers can also be cooked in an oiled large, heavy skillet over high heat, roughly two minutes per side.
Preheat broiler. Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few lettuce or escarole leaves, then the burger. Spoon onions on top of burgers, dividing equally. Cover with bun tops; press lightly.
Serve with French fries and a glass of your favorite medium to full bodied red wine, such as our Il Brigante or Napa Valley Merlot.
Recipe adapted from Epicurious
Perfect Pairings Dynamic Duo
Perfect Pairings Dynamic Duo
The first time I saw the man who would eventually become my husband I was dumb-struck (quite a confession those who know me will attest). Just my type; tall, dark (it was summer), and handsome. After a chat over a glass of vino (what else?), I made the fatal mistake of telling him I thought he was smarter than I was. I say fatal mistake as it is now
24 years later and he won’t let me forget that statement.
Our friends often tell us they have never met 2 people more suited for each other, meant to be together. Better together as 1 than separate as 2. Like peanut butter and jelly, milk and cookies, peas and carrots……it just works.
Perfect pairings certainly enhance and intensify and one thing which is singularly good, but with food and wine, perfect pairings take on a new meaning. If you have ever been on the Royal Pairing Tour at Castello di Amorosa you may have experienced a few of these perfect pairings. A rich pate’ with Castello’s award winning Il Passito comes to mind. Sommeliers agree this match is perfection. Popular wine writer Karen Macneil says “this luxurious pairing comes perilously close to maxing out the human tolerance for pleasure”. An endorsement like that certainly piques the imagination. But, must perfect pairings always be so lofty, and quite candidly, so costly to be perfect? Does perfection have a price? A rule of thumb, pair rich with rich and humble with humble. One of my affordable favorites, a simple roast chicken (any grocery store’s rotisserie is fine), and a bottle of Pinot Noir. The rustic flavors of a simple roast chicken, a loaf of crusty bread and the earthy tones of Pinot Noir are magical together. When selecting your pinot go for light and fruity bottlings from Sonoma. For my dollar Castello’s Los Carneros Pinot Noir is the perfect choice with a hit of clove balanced with bright fruit. This Valentine’s Day, a day dedicated to perfect pairings, celebrate this dynamic duo with your honey. Light a couple of candles, put in your favorite music, pour a couple glasses of vino and relax.
Throughout the year, connect with your inner match-maker; go forth and discover new and exciting pairings.
And remember, perfection is in the eyes of the beholder……
Cheers and Happy Valentine’s Day
Mary Davidek C.S., C.S.W
Is Bigger Always Better?
Is Bigger Always Better?
Big juicy burgers. Big healthy baby. Big hotel suite. Big expense account. Mr. Big. But big wine? In our super-sized reality is big always better?
Since big is often a matter of perspective and can be vague in usage, to better understand big as it relates to wine we need to go to the source; to the vineyard. In wine, the meaning of big is typically synonymous with Cabernet Sauvignon grown in the Napa Valley. Since Napa is home to some of the most expensive agricultural land in the United States it is understandable how big enters the picture. Cabernet grown in this lush valley thrives. Upon examination this petite powerhouse of a grape resembles a small dark blueberry more than a familiar table grape. As a matter of fact, all grapes are called berries. Cabernet berries are tightly clustered and the skin is thick and darkly pigmented. But this power is not just skin deep. With the largest seed mass of any black grape, the tannin to juice ratio is only one factor when defining big – as there is nothing passive about this aggressive little berry. However, it is all part of the big reveal. We must look to the winemaking team and the philosophy espoused by each winery and the fruits of their labor for ourselves.
Since I do not drink wine that assaults my palate, when drinking Cabernet I seek out plush, velvety and elegantly styled wines. Some critics may argue this type of cabernet disappeared with payphones and library cards. I disagree. Classically styled Cabernet, while not prolific, is available.
Under the direction of Dario Sattui, one of Napa Valley’s biggest success stories, the winemaking team at Castello di Amorosa strives to produce wines with sophistication. Executive winemaker Brooks Painter utilizes “tannin control” techniques from vineyard to production. The result is palpable.
In the vineyard, Castello’s Cabernet is picked at 25 degrees brix (sugar level). But aside from sugars, Brooks and his team monitor the maturity of the tannins by tasting the fruit from each vineyard block as harvest approaches. Once the juice is in the tank the cap of solids (skins and seeds) is reintroduced to the juice via punchdown or gentle pump-over to limit the over-stimulation of phenolics (natural organic compounds in the juice).
But regardless of the winemaking philosophy or the vineyard geography, the real test is largely subjective and that individual perception or preference is ultimately the biggest player in the equation. The big reveal is how you perceive the wine you are drinking. Thus the debate on big wine continues.
When does size matter? There is one point on which we can all agree…….
A big glass of wine is always better.
Cheers!
Mary Davidek, C.S., C.S.W.
