GRILLED SPICE RUBBED FLANK STEAK with Black Bean Salsa THIS MONTH’S SELECTION INGREDIENTS
PROUDLY PRESENTED BY THE CALIFORNIA WINE CLUB GRILLED SPICE RUBBED FLANK STEAK With Black Bean Salsa THIS MONTH’S SELECTION INGREDIENTS . Spice Rub: Black Bean Salsa: • 1 Tbsp kosher salt • 2 (15 ounce) cans black beans, drained and rinsed • 1/2 tsp fresh cracked pepper • 1 red bell pepper, small diced • 1/8 tsp cayenne pepper • 1 jalapeno, small diced (you can leave in or remove • 1 tsp paprika as many of the seeds and membranes as you want • 1/2 tsp ground cumin depending on the amount of heat you want in the Enjoy this delicious recipe • 1 tsp onion powder salsa) with wines from this • 1 tsp brown sugar • 2 medium-sized tomatoes, diced • 2 Tbsp extra virgin olive oil • 1/2 red onion, nely diced month’s selection: • 2 garlic cloves, minced • 1 lb of ank steak (preferably grass fed) • 1 small bunch cilantro, chopped Fess Parker Winery & • juice and zest of 1 lime • 1 avocado, diced Vineyard • salt and pepper, to taste Frontier Red Lot No. 90 PREPARATION . California Red Wine For the Flank Steak: Fess Parker Winery & In a small bowl mix together salt, pepper, cayenne pepper, paprika, ground cumin, onion powder, and brown sugar. Vineyard 2012 Santa Barbara Drizzle 1 tablespoon of olive oil on each side of the ank steak. Rub oil so that it covers the whole ank steak. Generously season the ank steak on both sides with spice rub. You can County Riesling now cook the ank steak or marinate in the refrigerator for 1 to 3 hours. If marinating, remove ank steak from the refrigerator half an hour before you will be cooking so it can come up to room temperature.
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