• Limetorrents Browse
  • Now Playing:

    Notes - April 15, 2015

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Casa Silva Gran Terroir Los Lingues Carmenere 2012, Michael David Winery Freakshow Cabernet Sauvignon 2012, Ryan Patrick Vineyards Rock Island Red 2012 and Barone Ricasoli Brolio Chianti Classico DOCG 2012.

    Have a listen!



    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Grilled Mediterranean Flank Steak

    Flank steak is easy to grill and perfect for serving a crowd. This version uses simple Mediterranean ingredients that really complement the steak’s flavour.

    Marinating the meat in a wet rub helps the herbs and garlic infuse the steak.


    - 2 Tbs. extra-virgin olive oil

    - 2 medium cloves garlic, minced

    - 2 Tbs. chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)

    - 1 Tbs. kosher salt

    - 1 Tbs. ground black pepper

    - 1-1/2- to 2-lb flank steak, trimmed of any excess fat and membrane.


    Mix garlic, herbs, oil, salt and pepper in a small bowl. Place steak in a zip-lock bag or in a shallow dish and rub the mixture into the meat and let it sit for at least 20 minutes.

    Heat a gas grill to medium-high heat or prepare a medium-hot charcoal fire.

    If your grill has a hot spot, grill the thickest part of the steak over it. Grill steak until medium rate about 12-15 minutes, turning the steak every 3 or 4 minutes to ensure even cooking. The thick part of the steak should come to 140F on a meat thermometer.

    Place the steak on a cutting board and rest for 5 minutes. Slice the meat across the grain at a slight angle. Serve with grilled veggies and a green salad.  Drizzle the steak with a little olive oil to finish.

    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.

    Jazz Calendar Login

    Forgot your password? Forgot your username?