Grilled Flat Iron SteakWITH RED WINE BLUE CHEESE BUTTER

Serves 4

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INGREDIENTS

  • 12 oz Beringer Founders’ Estate Cabernet Sauvignon
  • 1 sprig thyme
  • 4 oz blue cheese, softened
  • 4 oz butter, softened
  • 2 tbsp chopped parsley
  • 4 flat iron steaks
  • 2 cups watercress
  • 1 lemon
  • extra-virgin olive oil
  • fresh cracked pepper, kosher salt

PREPARATION

  • In a small saucepan, reduce the Beringer Founders’ Estate Cabernet Sauvignon to roughly 2 oz.
  • Refrigerate.
  • Combine softened butter and blue cheese. Mix with a spoon.
  • Mix in red wine reduction and parsley.
  • Season with salt and pepper.
  • Roll mixture into a log on a sheet of parchment or plastic wrap, with the width about 2 inches.
  • Chill butter until it can be sliced but is not completely cold.
  • Preheat grill to medium-high flame.
  • Bring steaks to room temperature.
  • Season steaks liberally with salt and pepper.
  • For medium-rare, char steaks on each side for a total of 5 minutes, turning over just once.
  • The internal temperature should read 125ºF for medium-rare.
  • Let steaks rest for 5 minutes.
  • Toss watercress with lemon juice and a splash of olive oil.
  • Season with salt and pepper.
  • Warm steaks on grill before serving and top with a 1/4-inch slice of the red wine blue cheese butter.
  • Serve with watercress.

Pair with

BERINGER FOUNDERS’ ESTATE Cabernet Sauvignon

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TASTING NOTES

Pair with this new blend of Beringer Founders’ Estate Cabernet Sauvignon, which was sourced from some of California’s most renowned and emerging appellations. More than half of the wine comes from coastal vineyards, including ones in Paso Robles and Monterey. Vineyards in Lodi, San Joaquin and Sacramento counties comprise the balance of the blend, which has a distinct varietal profile full of dark, rich, red fruit characteristics, enriched by toasted oak and spice from aging on French oak.