Cabernet Sauvignon is the most iconic grape in the American wine world, and has found a forever home at Frank Family Vineyards. Every year on the third Thursday before Labor Day, the world celebrates “International Cabernet Day,” a fun holiday dedicated to our favorite grape. In its honor, Chef Christina is sharing a classic pairing partner for her grilled hanger steak: Frank Family’s Napa Valley Cabernet Sauvignon.
The tannins and acidity of the Cabernet perfectly cut through the fatty and salty flavors of the steak. Additionally, the wine’s full-bodied flavor notes of dark cherry, oak, and nutmeg balance and add complexity to her salsa verde. This pairing is perfect for your season-ending Labor Day Weekend barbecue or an elegant steak dinner at home.
Ingredients
| 1/4 Cup | Cilantro leaves, rough chop |
| 1 Cup | Arugula leaves, rough chop |
| 1 Tablespoon | Capers, drained |
| 1 Tablespoon | Anchovy paste |
| 2 Each | Garlic cloves |
| Pinch | Chili flakes |
| 1/2 Teaspoon | Cumin |
| 1 Tablespoon | Pepitas |
| 1 Tablespoon | Red wine vinegar |
| 1/4 Cup | Olive oil |
| Pinch | Kosher salt |
| 1 Pound | Hanger steak |
| To Taste | Kosher salt & fresh ground black pepper |
Method
- Combine all ingredients for the salsa verde in a blender and pulse until smooth, scraping down the sides as you go. Salsa can be made up to 1 day ahead and refrigerated covered.
- Preheat grill. Season the hanger steak to taste with Kosher salt and fresh ground pepper. Sear steak to desired doneness, approximately 4 minutes per side for rare/medium rare.
- Slice steak against the grain and top with salsa verde to serve. If desired, finish with extra pepitas.
