Nickel & Nickel
Darien Vineyard Syrah,
Russian River Valley, Sonoma
by Nickel & Nickel Executive Chef Trevor Eliason
Ingredients (Serves 4)
Mix the salt, spices and herbs together in a small bowl. Rub the flank steak with olive and generously season all parts of the steak. Heat a grill with one half on high and one half off. Close the lid for about 4 minutes or until the internal temperature is about 350?F. Place the steak on the heated side and close the lid for 2 minutes. Turn the steak over and repeat this process, then move the steak to the other side of the grill and allow to cook for 4 minutes on each side. Remove from the grill and allow to rest for 3 minutes before slicing against the grain. The grain runs from one side to the other and looks like the grain that runs through a piece of wood. If you cut with the grain, the meat will be much chewier.
Place a 4-quart sauce pot with a heavy bottom on medium heat and add the olive oil. When hot, add the red onion and allow the onion to gain a little color, then deglaze with white wine. Add chicken stock and bring to a simmer. Add couscous, reduce heat to low and cover with a lid. After about 7-10 minutes the couscous should be tender and the liquid absorbed. Spread the couscous out onto a sheet pan, drizzle olive oil over the top and place the fridge to cool.
Once the couscous has cooled, transfer to a mixing bowl and add the tomatoes, cucumber, peppers, parsley and lemon juice. Fold all ingredients together gently and season with salt and pepper.
To serve, place a generous spoonful of the couscous salad in the middle of the plate and fan 4-5 slices of the steak on top. Garnish each steak with two slices of manchego cheese. Enjoy with a glass of Nickel & Nickel Darien Vineyard Syrah.