Tonight Grilled (BBQ) Flat Iron Steak with Blue Cheese-Chive Butter. Accompanied with Yukon Gold mashed potatoes with cheese and a Caesar salad. The steak was marinated 36 hours in red wine vinegar, cloves of garlic, cracked black pepper, dried Rosemary leaves (crumbled), dried oregano, Kosher salt and olive oil. The Chive butter used unsalted butter, crumbled Blue Cheese, chopped fresh chives and cracked black pepper.
Tried two Montepulciano d’Abruzzo wines, La Quercia 2010 DOCG and a 2012 Lavs Vitae DOCP. Both conveyed a dark old world aromas, tastes with red/dark fruit, tobacco with structure and earthiness. Preferred the 2012 as the 2010 had just a hint of sweetness.
Then an apple crumb pie ala mode with a Ruby Port. High marks to Susan Becker Kelly!!! A great meal & wines with friends from the Bay Area.