Spicy Steak with an Alsace Pinot Gris
- 1 porterhouse, flank, or rib-eye steak, 1-inch thick
- The Marinade:
- 5 garlic cloves, coarsely chopped
- 2 tablespoons Sriracha
- One 1-inch piece ginger, peeled, finely grated
- 4 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons apple cider vinegar
- Juice of 1 lime
- 1 tablespoon sugar
- Thyme, to taste
- The Sauce for Serving:
- A handful flat parsley, chopped
- Olive oil
- Salt and pepper
1. Combine the ingredients for the marinade and marinate meat for 1 hour minimum in the refrigerator. Drain steak from the marinade and bring at room temperature.
2. Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with coarse salt and fresh cracked pepper. Grill 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare, rotating again halfway through. Let rest 8 to 10 minutes, covered with foil.
3. Meanwhile combine olive oil, salt, pepper and chopped parsley to make the sauce. Slice steak into strips and drizzle with parsley sauce before serving.
Note: You can keep the marinade and cook it for 5 to 10 minutes in a saucepan to accompany meat.
Recipe By: Eat Well 101
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.