steak

[dozer]

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]

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]

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.