+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: steak (/thread-1220.html)
- dozer - 12-07-2003
For these two different takes on a flank steak, what would people recomend? Same for both or different?
1) with a plain steak sauce
2) marinated in a balsamic vinegar and then seasoned with pepper?
- Drew - 12-08-2003
With both you're adding an acidic component with the steak sauce and marinade so I'd go with a robust Zin, Chianti Classico or Barbera.
Drew
- Thomas - 12-08-2003
I found that Cabernet Franc (cool-climate type as in the Loire, northern Italy, Eastern US) pairs quite well with calves liver in balsamic and pepper--probably would also work with the flank steak.
As for the steak sauce--often a lot of sugar in the packaged ones--that would throw off the pairing.