The third steak preparation of the night was a Soy marinated Flank Steak with a Citrus Soy Reduction.
The chef told us how he prepared the marinade with sugar, rice wine vinegar, soy, and fresh squeezed lemon and lime. He wrapped the steak and marinade in plastic wrap and refrigerated overnight to breakdown the fibers in the flank steak for a nice juicy and tender steak.
Again, I loved the Barolo with this steak however, the true winner was the Bordeaux. The soy in the marinade served as a beautiful bridge to the Bordeaux aromas and flavors.
As I mentioned in the first pairing, I rated the Chateau Valandraud Gran Cru Classe Saint Emillion a 4.7 out of 5 or 97 points.
