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  • Writer's pictureCarlos Sarmiento

Grilled steak with garlic-sage butter and Pecorino-Grana Padano pesto spaghetti with Chinese pine nuts and 2019 Coppola Archimedes Cabernet Sauvignon

(Photo by Carlos Sarmiento)


Ever since launching Carlos’ Food & Wine, I’ve been blessed with so many unique opportunities to partner and collaborate with so many outstanding wineries, winemakers and wine distributors.


This particular recipe and wine pairing post is somewhat of a full circle experience for me. Not many know that prior to embarking on this passion venture of food and wine, I had concentrated my university studies, and early professional career to filmmaking.


To me, my biggest influences were (and still are) the trifecta of Spielberg, Scorsese and, il maestro himself, Coppola.


Francis F. Coppola has always embodies principles and passions that I myself appreciate and emulate…family, food, wine and always a good story. I mean, what else is there?


(Image courtesy of Francis Ford Coppola Winery)


As you may have seen over the years, I have always featured Coppola wines on my posts. I have even visited (twice) his winery and vineyards, gorgeous properties that very Coppola fan must pilgrimage to.


Today, I am beyond honored that Francis Ford Coppola Winery has officially partnered with me to feature their flagship wine, the elegant and enigmatic Archimedes Cabernet Sauvignon.


This wine is like any Coppola film - rich, deep, with just enough nuances of an ensemble of flavors that tell a story with each sip. Truly a classic.


Let‘s get cooking!


Menu: Grilled sage marinated hanger steak with garlic-sage compound butter and spaghetti tossed with Pecorino-Grana Padano pesto with roasted Chinese pine nuts .


Wine pairing: 2019 Francis Ford Coppola Archimedes Cabernet Sauvignon

(Alexander Valley, California, USA)


Serves 4


Ingredients

Steak & marinade:

  • 2 1/2 lbs hanger steak

  • Salt & cracked pepper

  • Extra virgin olive oil

  • 4 tablespoons fresh chopped sage


Butter:

  • 1 stick unsalted butter (softened)

  • 4 garlic cloves minced

  • 6 tablespoons of fresh chopped sage


Pesto:

  • 1/2 to 3/4 cups of extra virgin olive oil

  • 3-4 garlic cloves

  • 1/4 cup of Pecorino Romano & 1/4 cup of grated Grana Padano cheese 

  • 1/2 to 3/4 cup of pine nuts (I used Chinese pine nuts that were light roasted on low heat in a pan for 5 mins)

  • 1/2 to 3/4 cups of fresh basil

  • Cracked pepper to taste (approx 1/2 teaspoon)


Directions

I highly recommend you make the butter first.


Butter:

  • In a medium mixing bowl, mix softened butter, chopped sage and garlic. Make sure that all ingredients are mixed thoroughly.

  • Place butter mixture on a plastic cling film and roll up tightly the ends to form a tube shape.

  • Refrigerate until butter is set and firm.


Steak:

  • Add salt and pepper on birbsodes of steak, add extra virgin olive oil and rub steak.

  • Place steak inside a large ziplock bag and add freshly chopped sage. Seal and refrigerate 30 minutes to an hour.

  • Heat up grill to 350 degrees F. Remove steak from bag and grill on each side for 7-10 minutes depending on your desire of doneness.

  • Remove from heat and keep warm on a plate, tented with aluminum foil.

  • Once ready to serve, cut diagonally in 1/2 inch thick slices.


Pesto pasta:

  • On a blender place all ingredient and half of the oil, add more oil slowly to get it to the texture you want, some people like it course some like it smooth.

  • Cook pasta per package instructions. Drain and mix pasta with sauce. Toss well, making sure that pasta is evenly covered with sauce.


Serve it up!

On each individual plate, place sliced steak on the center and nestle a good serving of pasta next to the steak.


Garnish by spooning a few dollops or slices of the compound butter on top the steak, grate some extra cheese on the pasta and sprinkle some leftover roasted pine nuts on top.


Buon appetito! Enjoy!

(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



About the wine…

2019 Francis Ford Coppola

Archimedes Cabernet Sauvignon

(Alexander Valley, California, USA)

(Photo by Carlos Sarmiento)


Crafted for the true connoisseur, Archimedes is produced in very limited quantities from the vintage’s most impressive lots of Cabernet Sauvignon. Upon opening a bottle of the 2019 Archimedes, one is welcomed by enticing aromas of cocoa, toffee, and raisins.


Pouring and tasting reveals a wine that is dark in color. Rich, smooth tannins, and plush, mouth-coating flavors of mocha, cassis, and clove tantalizing the palate with hints of tobacco on the long finish.


The 2019 Archimedes was aged for just over a year and a half in French oak barrels with a large portion of new wood. The final result is a beautifully integrated wine.


Tasting notes:

Smooth and elegant with expressive scents of cocoa and toffee. Lovely flavors of casis, clove, mocha and tobacco.


Grapes:

80% Cabernet Sauvignon

7% Petit Verdot

7% Cabernet Franc

6% Malbec


Food pairing: Ideal with, grilled steaks and hearty beef-based dishes.


For more information, visit:


Special thanks…

A personal thank you to Francis F. Coppola and his winery for this amazing wine and for the honor of collaborating on this food and wine pairing. Hope there’s a sequel!


(Photo courtesy of Francis Ford Coppola Winery)


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