October 9: It's Saturday night and we are at home. Lucy's is testing a Korean steak recipe by Chef Nick Flynn, a Seoul chef. It is Hanwoo Grilled Sirloin with Kalbi Reduction and calls for New York Sirlioin but she's also testing it with a bavette cut as an experiment.
The steak is grilled, then marinated and then roasted. Once done, the steak is cut in strips and served over rice. The marinade makes the dish but when it came down to choosing a favourite between the two cuts, the bavette was my pick. To my taste it had a more interesting texture and exotic flavours over the New York. Exotic flavours often call for exotic on the wine front as well, but what was really important here is that the wine have enough guts to stand up to the marinade-induced flavours. At the same time, there is no need for complexities as they would be lost. We chose a Coyote's Run 2007 Meritage and, although somewhat more elegant than necessary, it presented excellent ripe fruit with a bit of smoke with lots of depth and length. Perhaps more suitable for a prime rib, it more than filled the bill with this Korean dish.
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