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Peppercorn Flank Steak Serve with Stevenot Cabernet SauvignonServes 4 ½ cup Stevenot Cabernet Sauvignon 2 teaspoons Worcestershire sauce 2 garlic cloves, minced 1 (1-pound) flank steak 2 tablespoons mixed peppercorns, crushed Cooking spray Combine the first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Score a diamond pattern on both sides of the steak. Sprinkle the peppercorns over both sides of steak, pressing pepper into steak. Add the steak to the bag: seal and marinate in refrigerator 1 hour. Remove steak from bag and discard the marinade. Prepare the grill. Place the steak on the grill rack that you have coated with cooking spray. Grill for 4 minutes on each side or until desired degree of doneness. Cover steak with foil for about 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with a glass of Stevenot Cabernet Sauvignon and enjoy. |
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209 728-3436 winery | 209 728-0638 tasting room