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  • Writer's pictureCarlos Sarmiento

Skirt steak with Paprika butter, chorizo & Cannellini bean salad and 2019 Rebellious Red Blend wine

Updated: Dec 14, 2023

(Photo: Carlos Sarmiento)

Never have I identified with any wine (yet) than with the Rebellious red blend wine from California.

Why do I identify myself with this wine? Well for one, this wine, just like many things in life, has been rebelliously elusive to get a hold off...and finally I have it!

The Rebellious winemakers say that nature is unpredictable, unforgiving… and unapologetic. Everything must fight to survive. But it’s precisely this challenge that inspired the creation of Rebellious, a new type of red wine blend.

(Photo courtesy of Kobrand Wines & Spirits)

Now, how can that not be a truthful description about life? Well at least in my life, which has always put me on the rebellious (yet often misinterpreted) stance of going against the grain by questioning things and going against the status quo.

Like me, always searching for the essence of truth in things, the Rebellious wine roots dig deep in their search for water, a struggle that yields the best grapes.

(Photo courtesy of Kobrand Wines & Spirits)

Instead of creating a typical red blend from these grapes, Rebellious not only brings six types of varietals of red grapes to the mix but also embraces the unexpected by adding a dash of white to round out the aromas.

The end result is quite a creatively surplosing one, in which the wine’s spirit of nature is ultimately expressed in a uniquely full-bodied flavor and luxurious finish.

Now, who wouldn’t appreciate that in life?

Let‘s get cooking!

Menu: Grilled skirt steak and Argentinian chorizo (sausage) with paprika butter and cannellini bean salad.

Wine pairing: 2019 Rebellious Red Blend (California, USA)

Serves 4

Ingredients Steak:

  • 2 pounds of lean skirt steak, cut in 4 equal portions.

  • Sea salt and cracked pepper

  • Extra Virgin olive oil


  • 8 small Argentinian chorizos (mini sausages)

Butter sauce:

  • 6 tablespoons unsalted butter

  • 6 garlic cloves, thinly sliced

  • 1 1/2 teaspoons smoked hot paprika

  • 2 tablespoons fresh lemon juice

Bean salad:

  • 2 (15 ounce) cans of cannellini beans

  • 1 large cucumber, peeled and diced

  • 3/4 cups of grape tomatoes, halved

  • 1 large shallot, finely minced

  • 1 cup of fresh parsley, finely chopped

  • 1 lemon, zested and juice

  • 2-4 tablespoons of Extra Virgin olive oil

  • Sea salt and cracked pepper (to taste)



  • Rub the skirt steaks lightly with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side (or to desired doneness).

  • Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain.


  • Grill sausages until thoroughly cooked.

Butter sauce:

  • Light a grill or heat a grill pan. In a small saucepan, melt the butter.

  • Add the garlic and cook over low heat, stirring, until golden, about 3 minutes.

  • Add the paprika and cook until fragrant, about 30 seconds.

  • Remove from the heat, stir in the lemon juice and season with salt; keep warm

*The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

Bean salad:

  • Add white beans, cucumbers, tomatoes, shallots and parsley to a large mixing bowl.

  • Add lemon zest. Season with salt and pepper.

  • Finish with lemon juice and a generous drizzle of extra virgin olive oil (at least 2 to 4 tablespoons).

  • Toss to combine. Taste and adjust seasoning.

*For best flavor, let the salad sit in the dressing for 30 minutes or so before serving.

Serve it up!

Dishes that come with sauces usually merits individual plating.

The gorgeous color and texture from the paprika butter sauce truly calls attention to the dish.

So, to plate this meal up, first, spoon a few tablespoon of the bean salad slightly off-centered.

Then, place a few mini chorizos next to the salad. Next, carefully lay a piece of steak on the center of the plate, slightly with one end on top of the salad and a chorizo.

Finally, carefully spoon some of the paprika butter sauce on top of the steak and also the side of the steak so the colors and texture can be appreciated.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine… Each year Rebellious selects fruit that will allow them to assemble the finest blend for the given vintage.

In 2019 grapes were selected from prestigious grape growing regions throughout California, including the North Coast Appellations of Sonoma, Mendocino and Lake Counties.

After a wet and cool spring, the regions saw moderately warm, clear days throughout the summer months with fruit ripening at a predictable and leisurely rate.

The consistent weather provided for a near perfect growing season, with harvest beginning in most areas by mid-August.

2019 Rebellious Red Blend

(California, USA)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Tasting notes:

This wine presents abundant aromas of dark cherry and strawberry jam, brown sugar, dark chocolate and cola with hints of cardamom, black pepper, sandalwood and licorice.

The bright and vibrant entry accentuates flavors of fresh blueberries and allspice that linger into a creamy, rich mid-palate and ends with a luxurious finish.


42% Zinfandel

27% Cabernet Sauvignon

9% Merlot

7% Petite Sirah

7% Syrah

7% Mourvedre

1% Sauvignon Blanc

Food pairing: Ideal with seafood, grilled fish, and white meat with sauce.


93 Points Blue Lifestyle

Thank you to Kobrand Wine & Spirits For providing this spectacular red blend wine.

For more information, visit:

For finding and purchasing this wine, check out Kobrand Wine & Spirits’ retail locator from

Just click on the link and enter your zip code and local stores and restaurants that feature these wines will show up!


Decorative wine drip collar ring provided by:

(Special discount promo code: CFW15)

(Photo: Shreyas Shah)

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