Pairing wine with a flank steak and wild rice roulade that looks fantastic on the plate seems like a slam dunk for Cabernet Sauvignon. That's why I am excited to share this recipe from Jakie Dodd of Domestic Fits. Also, if the four words "I cook with beer" are of interest to you, also check out The Beeroness. (You know that it takes a lot of beer—beer drinking—to make good wine?)
My Cabernet pick for this dish would allow me to call it a day, right? Dodd, however, is not content to give you a roulade with a humdrum filling. No way! She throws this wine pairing a bit of a curve ball by including these ingredients among the wild rice: soy sauce, balsamic vinegar, Worcestershire sauce, Brussels sprouts, and goat cheese. Gah! Now that's a wine pairing conundrum.
Of course, I do suggest a Cabernet. You can view (and buy!) all my picks below. So besides the Cab, I'm thinking with all those savory notes a Cabernet Franc from the Loire Valley would be nice. Or, on the opposite end of the spectrum, a super-juicy, fruity Aussie Shriaz to counteract the Wooster, soy, and vinegar. Or let's get really crazy and go for Champagne. Yes! It's rich enough for steak, can handle the tangy goat cheese, and is a salve for the soy.
Oh, and if you're not ready to roulade and would like something a bit more casual, Dodd hears you. Why not make a wrap? She explains, "I'd just sear the flank steak in a hot skillet, transfer to a 350˚F oven until medium rare (about 5 minutes). Rest and the slice. I'd put the filling and the steak slices into a tortilla. Great for a wine lunch!"
A wine lunch? Now you're talking.
FLANK STEAK, GOAT CHEESE, AND WILD RICE ROULADES
(Recipe courtesy Jackie Dodd of Domestic Fits)
1.5 lb Flank Steak
3 large Brussels srpouts
2 tbs soy sauce
1 tbs balsamic vinegar
1.5 tsp Worcestershire Sauce
1 clove garlic, minced
1 cup wild rice, cooked according to package directions
2 oz goat cheese
2 tbs olive oil
Preheat oven to 350˚F.
Place your flank steak on a flat surface and pound to an even, 1/2 inch thickness using a rolling pin or the flat side of a meat mallet.
Using a large cheese grater, shave the Brussels sprouts until you have about 1/2 a cup.
In a bowl, mix together the soy sauce, balsamic, Worcestershire sauce, garlic. Add the cooked rice, Brussels sprouts and goat cheese and stir to combine. Place the filling down the center of the flank steak in one long log. Roll the steak and secure tightly with kitchen twine.
In a heavy, oven safe skillet, heat the olive oil over medium high heat. Place the roulade, seam side down and sear until brown. Turn the roulade and sear on all sides until brown. Place the skillet in the oven and cook for an additional 5 minutes.
Remove from oven and allow to rest for five minutes. Move to a cutting board and slice into 6-8 slices.
Makes 3-4 servings.