A Shelter-At-Home Trip to Spain Featuring the 2015 Epoch Tempranillo
Hi everyone! My name is Lisa Patson, and I am proud to be a Tasting Room Educator at Epoch and a home chef! I am so happy to be sharing this amazing recipe for Smoky Pasilla-and-Citrus Grilled Flank Steak with ya’ll, that pairs absolutely perfectly with Epoch’s 2015 Tempranillo. Please enjoy!
As we continue to shelter-at-home, let’s take a delicious arm-chair traveler’s trip to Spain. The 2015 Epoch Tempranillo is a beautiful nod to the wines of the Rioja region of Spain, coming in at 99% Tempranillo, 1% Grenache. The grapes are all from the Willow Creek District, born in limestone and shale-studded hillsides with Southwestern exposures. Today, we’re pairing our luscious Tempranillo with a Smoky Pasilla and Citrus Grilled Flank steak. A big bold wine like this will benefit from some decanting, opening up to dried bing cherry, red plum, pipe tobacco and a savory gaminess. The fruity, smoky pasilla chiles impart a deep flavor to the meat providing the perfect complimentary pairing to this wine. So fire up the grill and pour a few glasses of this beautiful wine. We guarantee you can toss the cork goodbye! ¡Buen Provecho!
Smoky Pasilla-and-Citrus Grilled Flank Steak
- 6 medium-size dried pasilla de Oaxaca chiles (see note)
- 1 tbs cumin seeds, toasted
- 1 tsp black peppercorns
- 5 garlic cloves
- 3 tsp salt
- 1/4 cup lime juice
- 3/4 cup orange juice
- 1 (2 lb) flank steak
- warm corn tortillas
- sliced radishes
- lime wedges
How to Make It
Heat a cast-iron skillet over medium-high, and add chiles. Press chiles flat with the back of a spatula, and toast until slightly softened and a shade darker but not black, 10 to 15 seconds per side. Remove chiles from skillet, and let cool slightly. Wearing gloves if possible, trim stems; cut chiles open, and remove and discard seeds. Cut chiles into very small pieces. Place chile pieces in a small bowl, and add boiling water to cover. Let soak until soft and rehydrated, 10 to 15 minutes. Pour through a fine wire-mesh strainer into a bowl; discard liquid.
Using a molcajete, pound and grind cumin seeds and peppercorns to a fine powder, about 3 minutes. Add garlic; pound and grind to a thick paste, about 1 minute. Add half of the rehydrated chiles and 1 teaspoon salt, and pound until not much of the chiles are visible, about 4 minutes. Add 1 teaspoon salt and remaining rehydrated chiles, and pound until mixture is a thick, relatively smooth paste, about 4 minutes. Add orange juice and lime juice, a little at a time, stirring with pestle to combine. Taste and adjust seasonings if needed.
Season both sides of flank steak with remaining 2 teaspoons salt, and place in a shallow dish. Pour 1/2 cup chile sauce over steak, coating evenly. Set remaining chile sauce aside. Cover flank steak, and let stand at room temperature at least 2 hours or up to 4 hours. (Alternatively, marinate in refrigerator 8 hours. Let steak come to room temperature at least 1 hour before grilling.)
Preheat grill to high (450°F to 500°F). Without brushing off marinade, place steak on oiled grates, and grill, uncovered, until charred and a thermometer inserted into thickest portion registers 125°F, 4 to 6 minutes per side.
Remove steak from grill, cover with aluminum foil, and let rest 8 to 10 minutes (internal temperature will continue to rise). Cut steak against the grain into thin strips, and arrange on a serving platter. Serve steak with tortillas, remaining chile sauce, radishes, cilantro, and lime wedges.
Chile paste can be prepared up to 3 days ahead and stored in an airtight container in refrigerator.