Food & Wine — Steak

Fire up the grill for a Korean BBQ Style Memorial Day.  Korean Bulgogi Beef – This dish involves marinade with a bit of spicy and sweetness. This recipe will become an instant favorite. Usually a pairing like this should avoid anything tannic, too full bodied or oaky. Try a red wine like this one with Beef Bulgogi that is high in acid, low in tannins and medium bodied such as the Glatzer Blaufrankisch from Austria.  Bulgogi Pronunciation "Bulgogi" is pronounced "bul-GOH-gee."  Ingredients:  5 tablespoons soy sauce ¼ cup chopped green onion 2 ½ tablespoons white sugar or brown sugar  2 tablespoons minced...

This is a year round favorite in our home and it’s not too spicy. Even the kids enjoy it. Grill your steak preferably medium-rare, with a side of potatoes and drizzle this chimichurri on top of the steak or on a fresh baguette with slivers of steak. It pairs perfectly with Malbec. Ingredients: 3/4 cup Extra-virgin olive oil 1/4 cup of lemon juice 1/2 cup finely chopped fresh parsley, no stems 1/4 cup finely chopped cilantro, no stems 2 tablespoons of fresh chopped garlic 1 tablespoon of dry oregano 1 tablespoon of red crushed pepper 1/2 tablespoon of Kosher Salt...

  This traditional Argentinian chimichurri sauce is a celebration of fresh herbs and well seasoned steak. This juicy, peppery and savory dish should be paired with a lovely fruit forward red from Argentina. Ingredients: 1 bunch Italian parsley, chopped fine 1 bunch cilantro, chopped fine 3 large cloves garlic, minced 3 tablespoons capers, drained and chopped fine 2 tablespoons sherry vinegar 1 teaspoon salt 1teaspoon red pepper flakes 1/2 teaspoon ground black pepper Juice of 1/2 large lemon 3/4 cup extra virgin olive oil 1 2lb flank steak Directions: Combine parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes, black pepper,...