Serves 8
Prep time: 5 min + marinating
Grill time: 15 min + standing
Ingredients:
1 cup of barbecue sauce
1/2 cup of Burgundy wine or beef broth
1/4 cup of lemon juice
1 beef flank steak (2 pounds)
Method:
- In a small bowl, whisk together the barbecue sauce, wine and lemon juice until blended.
- Pour 1 cup of marinade into a shallow dish and add the beef. Turn to coat.
- Cover and refrigerate for 4 hours or overnight. Cover and refrigerate the remaining marinade.
- Drain beef, discarding marinade. Grill steak, covered, over medium heat for 6 – 8 minutes each side or until meat reaches desired doneness. Let stand 5 minutes before thinly slicing across the grain.
- Serve with reserved marinade and enjoy!
Our recommended wine matches:
![Bottleshot](https://www.dnfinewine.co.nz/wp-content/uploads/NVChateauBaratRougeBordeaux-uai-258x64.png)
2017 Barat Rouge – Bordeaux, France
The nose is powerful and gourmand with notes of little black fruits like fresh blackberry, blueberry and cherry. The palate is fruity and supple with smooth tannins.
![Bottleshot](https://www.dnfinewine.co.nz/wp-content/uploads/NVJulicher99RowsPinotNoir-uai-258x71.png)
2016 Julicher 99 Rows Pinot Noir – Martinborough, NZ
“Combining lovely fruit sweetness with seductive savoury nuances, the wine shows spiced cherry, plum, dark spice, game and mushroom characters on the nose, leading to a juicy palate that is supple and fleshy. Elegant yet flavoursome with lovely complexity, beautifully wrapped in polished tannins.”
Sam Kim, Wine Orbit (93 points)
![Bottleshot](https://www.dnfinewine.co.nz/wp-content/uploads/DeMartinoEstateCarmenere-uai-258x69.png)
2017 De Martino Estate Carmenere – Maipo Valley, Chile
This Carmenere is elegant and fruity, typical of the Maipo Valley. Intense aromas of spices, tobacco and fresh red fruits. The palate shows a friendly and fruity wine, with great volume. It has a long and well balanced finish. A vibrant and fresh wine.