Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking.
This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
| Servings | Prep Time |
| 4/6 people | 30 minutes, to 2 hours |
| Cook Time |
| 6 to 10 minutes minutes |
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking.
This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
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Ingredients
- 1 large white onion, diced
- 1/2 medium carrot diced
- 1 stalk celery diced
- 1 tablespoon olive oil
- 1 750 ml Barbera wine
- 1 large garlic clove, peeled
- 2-3 bay leaf
- a few whole cardamom cloves, one cinnamon stick, some juniper berries
- 1/4 teaspoon freshly ground nutmeg
- 1 handful mixed fresh herbs such as rosemary, sage, thyme tied together with a string
- 1 cup beef stock
- 2 tablespoons cold butter, unsalted
- 1 shot cognac
- 1 16-24 ounces flank steak
- salt and freshly ground black pepper
- one bunch of parsley leaves, chopped
Servings: people
Instructions
Marinade
- Sweat the onion, carrot and celery with the olive oil until translucent in medium-large pot.
- Add the Barbera wine, the garlic, the bay leaves, the cloves, the cinnamon, the juniper berries, the nutmeg and the tied herbs. Cook on medium heat for about 10 minutes. Add the beef stock and cook for another 5 to 7 minutes.
- Remove and discard bay the leaves, cinnamon and rosemary and the thyme stalks. With an immersion blender puree the vegetables and the liquid until smooth. Boil the sauce over medium-high heat, uncovered, until the sauce is reduced and slightly thickened, about 10 minutes. Drop in the butter and swirl it through the sauce until glossy. Add a shot of cognac and reduce it until the alcohol has evaporated, about two minutes. Taste for seasoning, add salt and pepper, if necessary. It can be prepared a day in advanced. Keep refrigerated until ready to use.
Flank Steak
- Season the flank steak on both sides with salt and pepper. Place the steak in the Barbera sauce and turn once or twice, then let sit in the sauce until the grill is hot.
- Turn the steak one more time, then place on the grill; brush a couple of tablespoons with the Barbera sauce over it, reserve the rest of the sauce. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
- Rest the steak for 10 minutes and slice at a diagonal, against the grain. Serve with the chopped parsley and the reserved sauce on the side.
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