u/Ambellyn

A perfectly seared, tender flank steak cooked to a juicy medium-rare, topped with a vibrant, zesty homemade chimichurri. Served alongside golden-brown Hasselback potatoes, thinly sliced and roasted for a crisp exterior and a melt-in-your-mouth center. The dish is complemented by a rich and velvety Béarnaise sauce, charred corn on the cob, and flame-grilled asparagus. For a sweet and spicy finish, the plate features caramelized grilled pineapple rings, balancing the savory notes with a hint of tropical sweetness.

To go with the meal, we chose Astrale Vino Rosso d'Italia. Its bold, sun-ripened fruit and subtle sweetness provide a great match for the charred flavors of the grill and the sweetness of the pineapple, while having enough body to stand up to the rich Béarnaise sauce.