Grilled Skirt Steak Salad and Beaujolais
Thanks to Beaujolais Wines for sponsoring this post.
As we head into fall, I’m still going strong on the grill. It’s hard to give up the ease and playfulness of summer grilling, and thankfully there’s no need to do so just yet. But at least in my mind and heart, fall calls for a slightly more mature, thoughtful take on flavor. Skirt steak marinated in the bold Central-American-inspired flavors of lime, sherry vinegar and ancho chili feels so very right at this time of year, especially when thinly sliced over a light yet satisfying salad finished with grilled croutons.
Skirt steak is a great match for a bold marinade and a quick spin on a very hot grill. Served seared on the outside and medium-rare inside, it doesn’t get much better. You can substitute flatiron or even flank steak if that’s what you can find. All three cuts will shine with this treatment.
I like to serve this grilled steak salad paired with a nice, rich, full-bodied Beaujolais like the Château de Saint-Amour I received. Beaujolais is an unfussy wine type that complements a wide variety of foods. It works well at lots of events, too, from an early fall BBQ on a newly crisp evening to a ladies’ night in fueled with hearty appetizers and great conversation.
Beaujolais is one of those rare birds which, unlike the rest of us, CAN be everything to everyone. It comes in white, red and rosé and runs the gamut from extremely light and fruity to the richer, tannic vibe of the Saint-Amour. One thing that doesn’t change no matter which Beaujolais you choose is that the name signifies artisanal quality and good value. Like an early fall evening and a bold steak salad, it doesn’t get much better.
Enjoy it. Talk to you soon.
P.S. Here’s something fun: you can enter below (or here) to win a pretty little wine picnic set valued at $119.