Roast Rolled Flank Steak and Kakhetian wine
09 August, 2018
Roast Rolled Flank Steak and Kakhetian wine
Ever wondered how to compliment Georgian food with Georgian wine? – Today we explore recipe for a roast Rolled Flank Steak and wine to go with it. Ingredients:

Olive oil - 1 tablespoon; Onion - 1; Garlic - 2 cloves; Salt and pepper - according to taste; Spinach leaves - 5 cups.

For steak:

Salt - 1 tablespoon; Pepper - 1 tablespoon; Garlic - 1 tablespoon; Paprika - 1 tablespoon; Beef flank steak - 2 pieces; Melted cheese - 3 pieces;
Flour - 2 cups; Egg - 5 ; Bread crumbs - 3 cups.


Butter - 1/4 cup; Garlic - 2-3 cloves; Flour - 1/4 cup; Milk - 2 cups; Salt and pepper - according to taste; Muscat nut - 1/2 teaspoon.


Place the flank steak on a cutting board and chop it.

Heat pan with olive oil, 1 chopped onion, 2 cloves chopped garlic, salt and pepper, spinach, mix and cook until the spinach is lightly fried.

Mix 1 tablespoon salt, pepper, paprika, garlic powder and steak seasoning together in bowl. Marinate flank steak in the refrigerator for one hour.

Remove steak from marinade, lay on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, pepper season with salt and pepper. Starting from the closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with Bread crumbs. Place in prepared baking dish, and bake in preheated oven for 20-25 minutes, at 145 degrees. Remove from the oven and pour the following sauce:

Boil the butter in a pan and fry onion in it. Pour the milk (do not stop mixing), add salt and pepper to taste, and muscat nut. As soon as the mass is trampled, take off the heat and stir. Cut the roller and pour over the sauce.

Kakhetian traditional red dry Saperavi wine goes well with this type of steak. As you know, Saperavi pairs perfectly with meat dishes and the wine is very pleasant to drink with originally prepared steak. The wine flavors will be preserved, neutralizing steak fat and does not cover the taste of the dishes.

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