2005 Cabernet Sauvignon – Grilled Flank Steak with Italian Salsa Verde

2005 Cabernet Sauvignon – This year’s Cabernet Sauvignon is a full-bodied wine with aromas of currants and eucalyptus. The rich tannins are balanced by a long bright finish with notes of cedar. Drink now or age 3-7 years.

Grilled Flank Steak with Italian Salsa Verde

1 1/2 – 2 lb flank steak
1 cup flat-leaf parsley
3 anchovy filets
2T drained capers
2 tsp grated lemon zest
1 garlic clove
1/4 tsp salt and pepper
1/2 cup olive oil

Salsa – In a food processor, blend parsley, anchovies, capers, zest, garlic, salt and pepper. Once pureed, blend in olive oil.

Marinate flank steak for a couple of hours in 3/4 of salsa (keep remaining to serve over finished steak). Bring steak to room temperature before grilling. Grill flank steak over medium-high for approx 5-6 minutes per side for medium-rare. Remove from grill; cover with foil. Let meat rest for 10 minutes before slicing. Thinly slice at a diagonal across the grain. Top with remaining salsa. Serves 4.