Grilled Flank Steak with Fingerling Potato and Roasted Pepper Hash

Pairs well with: Home Ranch Zinfandel

This is one of Chef Peter's favorite summer grilling recipes, and it pairs excellently with the smoky flavors in Home Ranch Zinfandel.  Buon Appetito!

Grilled Flank Steak with Chermoula Yogurt

INGREDIENTS:

1.5 lbs Flank Steak
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander
¼ tsp ground cayennne pepper
½ tsp ground black pepper 
¼ cup of olive oil
½ cup chopped parsley
½ cup chopped cilantro
1 cup Greek yogurt
¼ cup of water
salt to taste

TECHNIQUE:

Season steak with salt, pepper and paprika, to taste. Grill to your desired doneness on a pre-heated grill, then allow to rest, and slice across the grain before serving. To prepare the Chermoula Yogurt add olive oil, cumin, paprika, coriander, cayenne pepper and black pepper in a small sauce pan. Heat on low until hot, but not yet simmering - around 140 degrees F. Remove from heat and let steep for 10 minutes. Add spice and oil mix to yogurt in a mixing bowl. Add parsley, cilantro and water, then whisk together and season with salt to taste.

Fingerling Potatoes and Roasted Pepper Hash

INGREDIENTS:

3 cups Fingerling potatoes, poached, cooled and cut into bite-size pieces
1.5 cups roasted red peppers
12 cloves garlic
olive oil
1 TB chopped parsley
½ tsp ground black pepper 
¼ cup of olive oil
½ cup chopped parsley
salt and pepper to taste

TECHNIQUE:

Preheat oven to 425 degrees F. Add garlic to a sauce pan and cover with olive oil. On low heat, cook garlic until tender when poked. Strain out cloves and toss potatoes with 2 TB of garlic oil (reserve extra for other uses). Roast potatoes until hot and begin to get golden brown, around 15 minutes. Add reserved garlic cloves and roasted peppers, then heat for an additional 3 to 5 minutes. Remove and season with salt to taste, and toss with chopped parsley.