Flank Steak with Summer Corn and Piquillo Salad

Flank Steak with Summer Corn and Piquillo Salad
paired with Pine Ridge Vineyards Rutherford Cabernet Sauvignon
Serves 4

Cabernet Sauvignon complements the flavor of red meat seared on the grill. This simple flank steak lets the wine shine, while the bright, herb-packed corn salad speaks to the fruit-forward character of our Rutherford Cabernet Sauvignon.

Steak
1 flank steak, 1 ½ to 2 pounds, trimmed of sinew and excess fat
2 garlic cloves, minced
1 ½ tablespoons chopped thyme
1 teaspoon pimentón de la Vera dulce
6 tablespoons olive oil
Sea salt

Summer Corn and Piquillo Salad
2 ears of corn, shucked
¼ cup olive oil, plus extra for grilling corn
Salt
1 pint cherry tomatoes, halved
6 ounces canned piquillo peppers, drained and torn into 1-inch-wide strips
4 scallions, thinly sliced
2 teaspoons champagne vinegar or squeeze of lemon juice
¼ cup mint leaves
¼ cup basil leaves
¼ cup Italian parsley leaves

Marinate the steak up to 24 hours in advance. In a small bowl, stir together the garlic, thyme, pimenton, and olive oil. Rub the mixture into the steak, wrap in plastic, and refrigerate.

To make the salad, rub the ears of corn with a little olive oil and season with salt. Grill or broil the corn until lightly browned. Allow to cool. Remove the kernels from each cob and place in a large bowl. Add the 1/4 cup olive oil, tomatoes, piquillo peppers, scallions, and vinegar. Season with salt to taste. Right before you serve the steak, add the mint, basil, and parsley and gently toss.

Remove the steak from the refrigerator 45 minutes before cooking. Wipe any excess oil from steak and sprinkle liberally with sea salt. Heat a grill to high or heat a grill pan over high heat. Cook the steak until golden brown on both sides and medium rare. Let rest for 10 minutes.

Slice the steak against the grain and lay the slices on a platter. Spoon the salad over the steak and serve.