Argentine Stuffed Flank Steak: MatambreWine Pairings: Malbec, Full Robust Red
Matambre is an Argentine dish made of a meat roll stuffed with vegetables, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colorful display—either hot or cold.
Sombrero FajitasWine Pairings: Malbec, Full Robust Red
This is a very easy family pleaser. Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese.
Juicy Oven SteakWine Pairings: Bordeaux Red Blend, Cabernet Sauvignon
Grilling and pan searing are both fantastic ways to cook steak, but with a thick cut, the outside can get gray and overcooked before the center is done. We highly recommend using a remote probe thermometer for this recipe so you can make sure to remove the steaks from the oven as soon as they hit the right temperature.
Flank Steak with Herbed SalsaWine Pairings: Syrah, Cabernet, Merlot
To make this delicious flank steak it is good to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño and herbs get well combined. You can even season the salsa with a splash of olive oil on the board. This is great for tacos or just by itself!
Pepper-Crusted Steaks with Worcestershire-Glazed PortobellosWine Pairings: Cabernet, Merlot, Carmenere
It's important to splurge on well-marbled choice or prime strip steaks for this recipe. Lighter eaters might want to share one of these substantial cuts.
Grilled Eggplant MoussakaWine Pairings: Syrah/Shiraz, Cabernet Sauvignon
What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, that impart a subtle smokey quality to the dish. It’s a lighter version of the famous Greek dish, and just as delicious.
Beef EmpanadasWine Pairings: Malbec, Tempranillo, Grenache
These little stuffed pastries probably arrived in Argentina from Galicia, in northwestern Spain. Empanadas can be filled with a variety of flavors to make a delicious snack or a hearty, portable meal.
Beef Burgers with Blue Cheese and Caramelized OnionsWine Pairings: Full Robust Red
Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth it to coax out their deep, earthy flavor.
Tender Grilled Short RibsWine Pairings: Full Robust Reds
The Koreans and the Argentineans know something that we don’t: Short rib is the best cut of meat for grilling. Chef J. Kenji Lopez very strongly suggests cooking your short ribs to medium-rare—about 130°F. Any cooler than that and the intramuscular fat will remain solid and waxy, rather than unctuous and juicy. Much hotter and the fat will start leaking out copiously, making your ribs tough and dry.
Spanish SteakWine Pairings: Spanish Red
Chef Bobby Flay is known for his rubs and spices. This steak rub is very elegant and the sauce is truly complimentary.
Steak GorgonzolaWine Pairings: Medium Racy Reds
The combination of grilled steak and Gorgonzola cheese is truly delicious and amazing.
Classic Beef StroganoffWine Pairings: Cabernet, Merlot
Basic ingredients, quick prep and great flavor—all reasons that this dish is a classic! Tip: Beef is easier to cut when it has been partially frozen for about 1 hour first..
Coffee-Rubbed Texas-Style BrisketWine Pairings: California or Washington Cabernet Sauvignon
Grilling alone gives meat a smoky flavor, and adding coffee to the concoction only makes this tender, melt-in-your-mouth brisket that much better.
Aussie Beef and Peppers with GnocchiWine Pairings: Full Robust Reds
Gnocchi and tender beef strips are tossed with tomatoes, bell peppers, and mushrooms for a classic meal from Down Under.
Coffee-Marinated Beef Tenderloin SteaksWine Pairings: Cabernet Sauvingon
If you look in your pantry, you’ll probably find the staple items needed to make this marinade. Make an extra cup of joe the morning you plan to prepare the marinade. Store the marinade in the refrigerator until you’re ready to use it.
Grilled Flatiron Steak with Toasted Spice VinaigretteWine Pairings: Medium Racy Reds
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Really Good BrisketWine Pairings: Bordeaux Red Blend, Cabernet Sauvignon
Enjoy this with a really good Cab. Thanks to its iron-like minerality and firm tannins, Cabernet is a natural partner for beef.
Easy Beef Stew over Rice or NoodlesWine Pairings: Full Robust Reds
This beef stew is made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious. Perfect for a weeknight meal.
Bison Burger with Smokey BBQ SauceWine Pairings: Malbec, Zinfandel, Merlot
This lean savory bison burger is divine when grilled to perfection with a delicious BBQ Sauce on top. Try our Vino de Milo sweet and smokey barbecue sauce available at TWM!
Beef Sirloin with Piquillo Peppers and CapersWine Pairings: Cabernet Sauvignon, Full Robust Reds
Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce.
Reverse Seared Steak with Garlic Herbed ButterWine Pairings: Cabernet Sauvignon, Bordeaux Blend Red
Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof!
Blue Cheese BurgersWine Pairings: Bordeaux Red Blend
Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
Classic French Bordelaise SauceWine Pairings: Bordeaux Red Blend
This recipe for bordelaise sauce is a classic French sauce using red wine. The sauce is named after the famous wine-growing region of Bordeaux in Southwest France. Serve this over your favorite steak recipe with roasted potatoes.
Braciole (Flank Steak)Wine Pairings: Sangiovese
Braciole is rolled-up flank steak basted with tomato sauce. Somewhat labor intensive, but totally worth it.
Chinese Crispy Beef with BroccoliWine Pairings: Full Robust Reds
Try this Asian style beef with broccoli over steamed rice. Great with one of your favorite bold reds.
Tri-Tip Steak with Shitake Mushrooms and Tipsy Onion and Garlic JamWine Pairings: Cabernet, Merlot
We love Emily G’s Jams! All flavors are delicious served over warm brie or cream cheese as an easy appetizer, but we really love how versatile they are as an added ingredient to a savory recipe. Check out Emily G’s recipe blog for other great ideas to use with her jams.
Pastel de Choclo (Chilean Beef and Corn Casserole)Wine Pairings: Syrah, Carmenere, Medium Racy Reds
This beef and corn casserole is very popular dish in Chile. The creamed corn on top caramelizes in the oven, and the result is a delicious salty/sweet combination that’s reminiscent of shepherd’s pie.
Beef and Cheese ManicottiWine Pairings: Sangiovese
Enjoy this traditional full-flavored Italian dish. It is definitely a crowd pleaser especially for a family dinner.
Sicilian-Style MeatballsWine Pairings: Italian Reds
Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilian. These marjoram-inflected meatballs seem to have been created with the Sicilian red variety Nero d’ Avola in mind.
Pan Roasted, Herb-Crusted New York Strip SteakWine Pairings: Bordeaux Red Blend
Craving steak but it’s too cold to fire up the outside grill? Warm up with this flavorful steak recipe.
TafelspitzWine Pairings: Light Crisp Whites
Tafelspitz is the national dish of Austria. It is simply boiled beef with a variety of root vegetables, delicious broth, served with a horseradish sauce or a sour cream and chives sauce. Pair with roasted potatoes.
Bacon Burgers on Brioche BunsWine Pairings: Bordeaux Red Blend
This fantastic bacon burger recipe by Tyler Florence is a staff-favorite at Food and Wine Magazine. We think it will pair wonderfully with a Merlot-based Bordeaux.