Kentucky Bourbon Flank Steak

 

Photo by Richard Uhlhorn

For best results, marinate the steak for 24 hours before cooking. Although the recipe includes instructions for broiling the flank steak, you can also flame broil or barbecue it -- especially if the weather allows and you'd rather be outside!

Prep time: 25 minutes

Marinating time: 24 hours

Cook time: 16 minutes

Serves 2

Bourbon marinade:

5 tablespoons olive oil

2-1/2 tablespoons A-1 Steak Sauce

1/2 tablespoon Frank’s hot sauce

1/2 tablespoon Worcestershire

Bourbon sauce

2 tablespoons Dijon mustard

2 tablespoons A-1 Steak Sauce

2 tablespoons Bourbon Whiskey

2 tablespoons honey

Steak seasoning

1 pound beef flank steak

1 teaspoon of your favorite steak seasoning

¼ cup olive oil

2 tablespoons dry vermouth

½ cup portabella mushrooms, gills and stems removed, cut into strips

¼ cup yellow onion, cut into strips

½ teaspoon whole peeled garlic

1 tablespoon butter

Marinate the flank steak, preferably for 24 hours. Brush the steak with oil. Diamond-score the steak, sprinkle with steak seasoning and broil (or barbecue) on each side for about 8 minutes to get a medium rare steak. Let the steak rest.

In a skillet, sauté mushrooms, onion and garlic in the olive oil and vermouth. Add the butter and the bourbon sauce. Once the butter is blended into the sauce, pour over the center of the steak. This flank steak goes well with red potatoes and fresh local asparagus.

Recipe contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Troy Nesvacil, chef at Campbell’s Resort.

Wine pairing suggestions:

Nefarious Cellars Syrah Defiance Vineyard Lake Chelan AVA*

Tsillan Cellars Columbia Valley Bellissima Rossa Red Blend

Tunnel Hill Estate Syrah

Walnut Crusted Brie with Apple Cherry Chutney

This recipe is a fantastic way to impress your guests...or to reward yourself! It's also a great one for the fresh cherries starting to fill the stores!
 

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Stemilt Creek Winery.

Prep time: 40 minutes

Cook time: 30 minutes           

Serves: 6-8

5 oz. wedge Brie (skin on)

3 tablespoons unsalted butter

1-1/2 tablespoons shallots, minced

1/3 cup brown sugar, firmly                packed

1 teaspoon fresh orange zest

1 Fuji apple, cored and finely diced

1 cup fresh Stemilt sweet cherries, halved and pitted

2 tablespoons dried apricots, minced

3 tablespoons golden raisins

1/8 teaspoon ground allspice

1 teaspoon apple cider vinegar

1/8 teaspoon white pepper

2 tablespoons fresh lemon juice (Meyer lemon recommended)

1 cup walnuts, very finely chopped or ground

1 egg

1/8 teaspoon salt

1 teaspoon 2 percent milk (or heavy cream, as preferred)

Baguette bread, sliced and toasted

Preheat oven to 350°F. Place Brie wedge in freezer for 15 minutes.

Meanwhile, melt butter in a large saucepan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add brown sugar and orange zest. Cook until sugar is completely dissolved. Add apples, cherries, apricots, raisins, allspice, apple cider vinegar, and white pepper.

Bring mixture to a low boil and simmer, stirring occasionally, until liquid has reduced by about half and sauce has thickened, about 15 minutes. Remove from heat, stir in lemon juice, cover and set aside.

Place chopped nuts in a shallow dish. Crack egg into a separate shallow dish. Add salt and milk to the egg and whisk until well combined. Remove Brie from freezer and dip in egg wash, coating cheese on all surfaces. Transfer to walnut mix and turn to coat with nuts, gently pressing to ensure coverage. Bake on a pan with sides for 15 minutes.

Toast baguette slices and arrange on tray with baked Brie. Spoon apple cherry chutney into a bowl and serve immediately with cheese and toast.

Wine Pairing Suggestions:

Cascadia Winery Apple Wine

Stemilt Creek Winery Sweet Adelaide White Blend

Red Wine Cherry Pork

 

The first cherries of the season are out! Try this recipe with your favorite variety or a new one!

Red Wine Cherry Pork 

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Joanne Saliby, Wenatchee World Living Well blog.

Prep time: 25 minutes

Marinate time: 1 hour

Cook time: 30 minutes

Serves: 4-6

2 tablespoons + 2 teaspoons grapeseed oil, divided

1 teaspoon lemon zest

1/4 teaspoon thyme

1-1/2 lbs. pork tenderloin, trimmed of silver skin

Salt and pepper

1 cup brown jasmine rice

1/4 cup onion OR shallots, finely diced

2 cloves garlic, minced

1-1/2 cups dry red wine

Sprig of fresh thyme

1/2 cup low sodium chicken broth

1/2 cup mushroom or vegetable broth

1/4 cup dried OR 1/2 cup fresh tart cherries, finely chopped

4 tablespoons cold unsalted butter, cut into 1/2 inch pieces

1/2 teaspoon kosher salt

1-2 grinds black pepper

Combine 1 tablespoon grapeseed oil, lemon zest, thyme and salt and pepper. Rub pork with the mixture and let rest in the refrigerator for 1 hour.

Preheat oven to 350°F. Start the rice about 15 minutes before beginning to cook the pork and cook according to package directions.

Heat a medium sauté pan on the stove over medium-high heat. Add 1 tablespoon oil. When the oil is hot, place the pork in pan and lower heat to medium. Brown the pork on all sides. Remove and place in small ovenproof dish. Bake the pork until the temperature reads 155°F. Remove, cover and let rest for 10 minutes.

Remove and save drippings from the pork. In the same pan, heat 2 teaspoons grapeseed oil, onion and garlic on medium heat until softened. Add wine. Reduce to 3/4 cup. Add thyme, drippings, chicken and mushroom broth and cherries.

Simmer until reduced to 1-1/4 cups. Remove thyme sprig. Remove from heat. Whisk in butter a few pieces at a time until fully incorporated. Add salt and pepper. Slice the pork into 1/4 inch pieces and serve over rice, drizzled in sauce.

Recipe Tip

As a general rule, it takes 20 minutes per pound to cook pork tenderloin at 350°F. Use a meat thermometer for best results.

Wine Pairing Suggestions:

Bella Terrazza Vineyards Estate Cabernet Franc

Horan Estates HVH Red Blend

Wedge Mountain Winery Lemberger (Semi-Sweet)