Food and Wine Pairing - Perfect Pairings

Double Cut Pork Chop with Mustard Sauce

Red wine - Meat

Asparagus and Goat-Cheese Frittata

Red wine - Poultry

Corn Chowder with Seasonal Mushrooms and Crab Garnish

White wine - Soup

Ridiculously Good Chocolate Cookies

Dessert wine - Dessert

Flank Steak over Corn-Kernel Polenta

Red wine - Meat

Find Local Wine Events

The LocalWineEvents.com calendar of food and wine pairing events is where all the world's food, wine, beer and spirits events are listed in one place.

Napa River Wine, Crafts & Jazz Festival

September 11, 2010 Napa, CA The Napa River Wine, Crafts and Jazz Festival is a celebration of art, holiday gifts, wine, food and music.

Cape May Wine Festival

October 9 - 10, 2010 Cape May Ferry Terminal, New Jersey Try something a little different!

Paired / Matched Recipes

Food and wine pairing made easy with access to thousands of recipes, matches, reviews and wine pairing experts on your desktop. Use our Wine Widget to find your best food and wine pairing matches.

Find a Match Upload my Match Print this page Email this match

Gaucho Cheesesteaks
WINE:
Color: Red, Varietal: Malbec, Vineyard: Altos Las Hormigas, Year: 2005, Region: Argentina
FOOD:
Meat - Beef
RECIPE:
1 cup lightly packed flat-leaf parsley
5 garlic cloves
1 jalapeño, seeded and roughly chopped
1/2 teaspoon crushed red pepper flakes
Juice of 2 limes
1/3 cup red wine vinegar
1 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
3 plum tomatoes, cut into small wedges
2 pounds skirt steak, cut into lengths short enough to fit into a skillet
4 sub-style sandwich rolls, split
4 ounces goat cheese, crumbled

1. Preheat the oven to 400°. In a food processor, pulse the parsley, garlic and jalapeño a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 1 cup of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion and tomato wedges. Save the remaining sauce for passing at the table.
2. Heat a large, heavy-bottomed skillet or cast-iron skillet over medium-high heat. Pat the steaks dry with a paper towel and season with salt and pepper. Add the remaining tablespoon of olive oil to the pan and when the pan is hot, cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn't large enough to hold them all). Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.
3. Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side.