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Parmesan-Pecorino Steak Flatbread & 2019 Daou Bodyguard Red Blend Wine


(Photo: Carlos Sarmiento) For those evenings when you want something quick yet flavorful and satisfying, flatbreads are just the thing.

The amount of ingredients that you can possibly combine are endless, but similarly to traditional Italian-inspired dishes, the simpler, the better.

This particular recipe features steak and a delicious non-tomato based sauce that will give this flatbread a bold and refreshing zing.


Let‘s get cooking!

Menu: Parmesan-Pecorino Steak Flatbread.


Wine pairing: 2019 Daou Bodyguard

(Paso Robles, California)

Serves 2-3


Ingredients

Steak:

  • 1 1/2 lbs flank steak

  • Sea salt and freshly cracked black pepper

  • 1 tbsp extra Virgin olive oil


Sauce:

  • 3 cloves garlic finely chopped

  • 1/4 cup finely grated pecorino cheese

  • 1/4 cup finely grated parmesan cheese

  • 1/2 cup of extra Virgin olive oil

  • 1 whole lemon juiced

  • 1/2 tsp red pepper flakes

  • Sea salt and freshly cracked black pepper


Flatbread:

  • 1 lb of pizza dough

  • 1/2 red onion thinly sliced

  • 2 cups baby arugula


Directions

  • Preheat oven to 450 degrees F.


  • Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes, or to desired doneness. Transfer steak to a cutting board and let rest for at least 15 minutes.


  • Combine the garlic, 2 kinds of cheese, olive oil, lemon juice, red pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper.


  • Divide the dough into 2 equal sized pieces. On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden. Repeat with the remaining dough and remove flatbreads to a flat clean surface.


  • Drizzle the flatbreads with a few tablespoons of parmesan pecorino dressing (reserving some to drizzle on top) Top with arugula and sliced red onions. Season with salt and pepper and drizzle with another few tablespoons dressing. Thinly slice the steak against the grain and arrange over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper and serve.


Serve it up!

Just like you would serve a pizza, this flatbread is meant to be served as is and to be cut as you eat.


Buon appetito! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)

About the wine...

The 2019 Bodyguard is the next masterwork by Winemaker Daniel Daou. A wine of equilibrium: sleek yet bold, finishing with both opulence and structure.


The origin of this wine is as deep and profound as the wine itself.


From Dark Comes Light

When they were children, Georges & Daniel Daou’s home was hit by one of the first bombs in the Lebanese Civil War. Both brothers suffered grave injuries and as a result of the bombing, the family fled to France. Their mother, Marie Daou, summoning her innate strength and courage, led the family to safety in France where they would build a new life.

This impactful time, defined in their history by love and hope, inspires Bodyguard.


(Photo courtesy of Daou Vineyards)

Chapters later, when the family would lose everything yet again, Georges & Daniel would find themselves the new guardians of the Daou Family.


2019 Daou Bodyguard

(Paso Robles, California)

(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)

Tasting notes:

This wine opens with a vibrant, fragrant nose of blueberry cobbler, cherry pipe tobacco, dark chocolate and espresso laced with hints of sandalwood, licorice and pencil lead.


Underlying layers reveal notes of mulberry and truffle, all accented by suggestions of black currant, kirsch, bay leaf and vanilla.


The palate is silky and graceful, unfolding with lavish flavors of cherry pie, plum, blackberry jam and raspberry—all converging seamlessly with earthy notes of cigar box, leather, black olive and crushed sage.


Ripe, supple tannins provide structure, volume and a velvety mouthfeel, resulting in a powerful, elegant finish with suggestions of cherry, cranberry, plum and crushed stone.


While approachable now, the 2019 Bodyguard is a wine that will reward patient cellaring for years to come.


Grapes:

58% Petit Verdot

42% Petite Sirah


Alcohol: 14.9%


Food pairing: Quite the versatile, elegant wine that pairs beautifully with grilled meats, a variety of bean-based dishes, mushrooms and truffles, eggplant, olives, nuts and smoked cheeses.


For more information, visit: https://daouvineyards.com/trade/wines/2019-daou-bodyguard

&

https://daouvineyards.com


Special thanks to Daou Vineyards for this unique opportunity to experience and pair this lovely wine. —————————————————————


Decorative wine bottle collar drip ring by:

https://dripstosips.com

(Special discount promo code: CFW15)



(Photo courtesy of Daou Vineyards)




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