Summer is a wonderful season full of fresh produce that makes for effortless meals. Here are a couple of wine-friendly ideas to enjoy this summer.

Flank Steak Tacos with Chimichurri

Serves six to eight people

Flank steak is a versatile food pairing. You can’t go wrong if you enjoy it with a robust rosé or a medium to full-bodied wine. We would pair this recipe with our signée-style Dry Rosé or Grenache. The magic is really in the chimichurri. This herby sauce brightens up the palate when paired with the rosé and brings out the spice nuances in the Grenache. You can make this recipe super easy by buying a ready-made chimichurri. And if you want to make it at home, this garlicky cilantro chimichurri from Noble Pig is a delicious take on this sauce. 

Flank Steak Tacos

  • 2 Pounds flank steak
  • 16 Taco tortillas 
  • ⅓ cup low-sodium soy sauce
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper

Garlic Cilantro Chimichurri

  • 2 cups minced cilantro (or parsley)
  • 2-1/2 tbsps minced garlic (one in the jar works great)
  • 2 tbsp minced fresh oregano
  • 1/4 cup white wine vinegar
  • zest of one lemon
  • 1/4 cup fresh lemon juice
  • 2 teaspoons red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 cup extra virgin olive oil
  1. Combine marinade ingredients with flank steak and cover in the refrigerator for two to 12 hours. 
  2. If making the chimichurris sauce, combine ingredients and whisk in olive oil. 
  3. Preheat the grill to medium-high heat and lightly oil the grill grate. 
  4. Remove the steak from the marinade and discard the remaining marinade. 
  5. Cook on the preheated grill for five minutes per side or longer if desired. 
  6. Let the flank steak rest for five minutes and then slive and serve with tortillas and sauce. 

Burrata and Roasted Tomato Appetizer

Inspired by Recipe Tin Eats

We love this appetizer from Recipe Tin Eats, and we make a couple of modifications to make it even more wine-friendly. This recipe pairs with any unoaked, dry white wine, but our favorite pairings are a or Riesling or a Pinot Gris. The acidity in the wine will compliment the creamy burrata and that dash of white wine will elevate this pairing even more! This is an easy appetizer to bring to a gathering that feels elevated but is effortless to make. 

Roasted Tomatoes

  • 4 Cups grape or cherry tomatoes
  • 2 Tablespoon olive oil
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 Teaspoon dry white wine

Burrata & Baguette

  • 6-ounce burrata
  • ¼ Cup basil pesto 
  • ½ Teaspoon flaky salt
  • 1 Tablespoon olive oil
  • 1 Tablespoon chives
  • Warmed baguette 
  1. Preheat oven to 400°F.
  2. Set burrata out from the fridge to soften.
  3. Combine tomatoes with olive oil, white wine, salt and pepper and spead on baking sheet. Roast for 10 minutes. 
  4. Arrange roasted tomatoes on the serving dish, drain water from the burrata, and place it on top of the tomatoes. 
  5. Disperse the remaining serving ingredients over this dish and enjoy with warmed baguette!