How to pair wine
What to sip with ...
This week: Flank steak
Grilled flank steak with poblanos, onions: If you can find a well-made red wine from Mexico (they do exist), try it with this recipe. (Bonnie Trafelet/Chicago Tribune)
Failing that, solid red wines come from many places. Because this might well be a summer dinner that is partially grilled outdoors, a full-bodied dry rose would also be just the ticket. Little in the preparation gets in the way of wine enjoyment — even the chili heat is fairly mild — but do avoid overly tannic reds. Flank steak doesn't sport enough fat to counteract high levels of tannin.
The food: Grilled flank steak with poblanos, onions
Combine 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon pepper and 2 tablespoons chopped cilantro. Rub over a
1 1/2-pound flank steak. Heat 1 tablespoon olive oil in a skillet. Add 2 poblano chilies, seeded, cut into strips, and 1 sliced red onion; cook, stirring, over high heat, until crisp-tender. Grill steak to desired doneness; let rest 5 minutes. Slice thinly on the diagonal. Serve with chilies and onions; sprinkle with more cilantro. Makes: 4 servings
2010 Torre dei Beati Rosa-ae Cerasuola di Montepulciano, Abruzzo, Italy: While a rosato (pink wine), it could pass for a light red; delicious herbal character, lots of minerals and earth, developing layers with a bit of age. $17
2011 Duboeuf Morgon Jean-Ernest Descombes, Beaujolais, France: Super delightful red, with low tannin; chillable red fruit flavors; open aromas of strawberry and cranberry; and a clean, fresh finish; great warm weather quaff. $16
2008 Clos du Bois Red Blend Marlstone, Alexander Valley, California: A terrific wine, with round-the-mouth chalky tannins holding up its abundant fruit and closing off its persistent length. $50
— Bill St. John, special to Tribune Newspapers