Sunday, August 14, 2011
Venge Pinot & Grilled Heart of Romaine with Flat Iron Steak and Homemade Blue Cheese Dressing
unWine'd with a pour...
This Pinot has nice bright red fruit, cherry - raspberry, on the nose with a hint of dark fruit on the mid-palate, maybe even a hint of vanilla - to me. I like the mild tannins, complexity and the lingering finish of this Pinot. Great job Venge. Cheers to all at Venge and bon appetit...
Seasoning the Flat Iron Steak:
Put a light coat of EVOO all over the steak. Add a couple pinches of Kosher Salt to each side as well as some Cracked Black Pepper. Next, finely chop 1/2 Tbsp of fresh Rosemary and sprinkle over both sides of the steak. Lastly, I add a pinch of Smoked Paprika & Ground Cumin to each side. Now, let that sit a room temp for about one hour prior to grilling.
Grilling the Flat Iron Steak:
I use high heat, 450-500 grill temp which is about 400 - 425 grill surface temp, in my grill. I brush some EVOO on the grill grates and then place the steak on the grill. I like my steak Rare+ to Med-Rare so I grill this cut for 4 minutes on each side. Afterwards, I'll let it sit for about 5 - 7 minutes before I slice the steak, thinly. Don't over cook this cut of beef.