The striking new look for the timeless KWV Classic Collection got food influencer Sam Linsell from Drizzle & Dip in the kitchen creating yet another one of her masterpiece pairings.
To complement the ripe plums, blueberries and hints of cigar box, mint and herbs of the vibrant KWV Classic Collection Cabernet Sauvignon, Sam has chosen a juicy Mediterranean steak flatbread. And it pairs beautifully.
Crispy flatbread with roasted vegetables, steak & rocket
Serves 2 – 4 at a picnic
Roasted vegetables 400g zucchini thickly sliced
1 large red or yellow pepper cut into rough chunks
1 large red onion cut into 8ths and broken up into thick florets
2 fresh thyme stalks
Sea salt and pepper
Crispy flatbread 150g self-raising flour
110ml cold water
½ tsp salt
1 tsp sesame seeds – optional
½ tsp dried oregano – optional
Herb crème fraîche ½ tub (125g) crème fraîche
Zest from ¼ lemon
1 Tbsp of fresh lemon juice
1½ Tbsps of finely chopped chives or parsley
Sea salt and pepper
Steak 250g steak of your choice
Salt and black pepper
Shaved parmesan to garnish
Rocket leaves to garnish
To roast the vegetables, preheat the oven to 200°C and toss the washed and cut vegetables into a large oven tray. Sprinkle lightly with olive oil, sea salt and black pepper. Add the thyme stalks if applicable and toss the vegetables to coat lightly with the oil. Roast for 30 minutes until starting to brown on the edges and cooked through. Remove and bring to room temperature.
To make the flat bread, mix all the ingredients together in a bowl using a fork. Once a ball is formed, remove from the bowl, and give it a short knead using extra flour as required. Set the dough aside to rest.
To make the herb crème fraîche, mix all the ingredients together, season to taste and then cover in the fridge until you are ready to serve.
Brush the steak with olive oil and season very well with salt and black pepper. Fry in a very hot pan until caramelised and browned on the outside but pink on the inside (or to your preference). Set it aside to rest for 10 minutes. When cool, thinly slice against the grain and give the meat a spritz of lemon juice.
Roll the dough out onto a floured surface until it is as thin as it will go without breaking. It will be around 30cm in diameter. Heat a non-stick skillet or cast-iron pan to very hot and then drop the flat bread straight into the pan. Once bubbles start forming on the surface and the underside is starting to brown, flip it over and cook the other side.
To assemble; spread the herb crème fraîche over the bottom of the flat bread, top with the roasted vegetables and the thinly sliced steak. Garnish with parmesan shavings and fresh rocket. Season with more salt and pepper and serve.
Follow Sam Linsell of @drizzleanddip for more delicious recipes and pairings.