From the archives
Steak that doesn't need a red
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
Grilled rib-eye steak with pomelo, avocado salad and lime
A spin on a Thai-style beef salad with some punchy flavours (raw onions, shallots and nam pla) and a lot of acidity in its salad accompaniment - pomelo (Asian Grapefruit) and lime which takes it away from the usual big red one would recommend with a straightforward chargrilled steak. I think it would just about handle a red - I’d go for a medium-bodied Shiraz but my preference would be for a zesty Australian Clare Valley riesling. You could even serve a big fruity ros - the kind that are more like a red than a pink. Well chilled, of course.
Grilled beef satay with marinated cucumber
Again there are some powerful flavours in this marinade - ginger, garlic, Thai fish sauce and sugar, an accompanying peanut sauce with chilli, ginger, soy and sugar and a cucumber side dish dressed with fish sauce, white vinegar and lime. So you have the classic Asian sweet, sour and hot combination to deal with. Jason recommends a cold Tiger beer with this which isn’t at all a bad idea. Otherwise I’d go for an inexpensive Alsace pinot gris.
Braised beef short ribs with mustard and carrots
A much more traditional dish, inspired, Atherton says, by his trips to New York. The classic French style sauce with its flavouring vegetables and copious amounts of red wine, port and veal stock is a classic for a serious red such as a youngish Bordeaux or Californian Cabernet Sauvignon.
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