Wine Club Pairing Recipe

Posted on by

WINE CLUB:

Bold wine Style logoQuintay - Q - Limited Edition - Blend 2020 - 92PTS JSViña Quintay
Gran Reserva
Q Blend Limited Collection 2020
Casablanca, Chile

BOLD WINE STYLE

Bright and deep dark red color with purple hues. Very complex on the nose, notes such as black fruit, spices and vanilla are highlighted. In the mouth, it is fresh, persistent and voluminous with velvety tannins. Good aging potential.

WINE DETAILS:

  • Varietal: 50% Malbec Maipo, 50% Syrah Casablanca
  • Analysis: 14.5% alcohol / volume
  • pH: 3.40
  • Residual sugar: 3.2 g/l
  • Total Acidity: 5.3 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany red meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF
  • Critical Acclaims: 92 points, James Suckling

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 8 days
  • Fermented in: Stainless steel tanks
  • Aging: 14 months in French Oak

HARVEST INFORMATION:

  • Yield: 8 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

flank-steak-corn-avocado-limeFlank Steak with Corn Salsa

INGREDIENTS:

Steak

  • 1-½ up to 2 pounds flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground chili powder
  • 1-½ teaspoons salt
  • 1-½ teaspoons pepper
  • 1-½ tablespoons light brown sugar firmly packed
  • 2 tablespoons olive oil divided

Corn Salsa

  • 3 ears sweet corn
  • olive oil
  • salt and pepper
  • 1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
  • ¼ cup finely diced red onion
  • ¾ cup finely diced red bell pepper
  • 1/3 cup finely chopped cilantro plus more for serving if desired
  • 1 teaspoon ground cumin
  • 1 tablespoon finely minced jalapeño
  • 1 tablespoon minced garlic
  • 2 limes plus more lime wedges for serving if desired
  • 1 to 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes, optional

DIRECTIONS:

  • Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill.
  • Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
  • Steak: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
  • Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain.
  • While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, ¼ cup lime juice, cumin, minced jalapeño, minced garlic, and, if desired, crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste. Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Chelsea Messy Apron.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

Leave a comment