Pairing: Grilled steak or roasted lamb

Grilled steak or roasted lamb delivers a deep, savory richness that pairs well with a variety of wines. The char and smokiness from grilling steak enhance the beef's natural flavors, while roasted lamb's tender, juicy texture offers a deliciously fatty and mildly gamey taste. Both dishes work best with robust, tannic wines that balance the richness of the meat, making them ideal for hearty meals. These dishes are often complemented by garlic, herbs like rosemary, and spices for an earthy, aromatic finish.

Recipe

Ingredients

  • Steak or Lamb (1-2 pounds): The star of the dish. Provides a rich, meaty base.
  • Olive oil (2 tbsp): Adds moisture and helps caramelize the exterior during grilling or roasting.
  • Garlic (4 cloves, minced): Adds depth and enhances the flavor.
  • Rosemary (1 tsp, chopped): An aromatic herb that pairs perfectly with lamb or steak.
  • Salt and pepper: Simple seasoning to bring out the meat's natural flavor.
  • Lemon wedges: Adds brightness and balances the fat content in lamb​

Instructions

  1. Prepare the marinade: Mix olive oil, minced garlic, rosemary, salt, and pepper in a shallow dish.
  2. Marinate: Coat the steak or lamb in the marinade, cover with plastic wrap, and refrigerate for 1-12 hours.
  3. Preheat Grill/Oven: Heat the grill to high or set the oven to 350°F for roasting.
  4. Grill or Roast: For steak: Grill for 4-5 minutes per side (medium-rare). For lamb: Roast at 350°F for 45-60 minutes (internal temp: 145°F for medium-rare).
  5. Rest the Meat: Let it rest for 5-10 minutes before slicing. Serve with lemon wedges and a fresh herb garnish.

Serve With

Cabernet Sauvignon, Syrah/Shiraz

Learn More About the Best Pairings

Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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Syrah/Shiraz

Also known as Shiraz in some regions, is a full-bodied red wine known for its deep color, rich flavor profile, and versatility.

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