Paired with Williamson’s 2022 Harvest Moon Red, a blend of estate-grown grapes
August on the Sunnyslope Wine Trail feels especially vibrant. Local farm stands are piled high with freshly picked corn, gardens are overflowing with ripe tomatoes, and long summer evenings invite us to slow down and gather with friends and family.
This month, we’re celebrating the season with a simple summer meal featuring Idaho’s best produce and our 2022 Harvest Moon Red. Pick up local fresh corn if you can! Its natural sweetness and light char pair perfectly with this vibrant red blend. Grilled flank steak, charred corn, and ripe tomatoes highlight notes of blackberry, boysenberry, vanilla, and black pepper, while the wine’s bright acidity keeps everything fresh. A straightforward, seasonal meal made for sharing.
Ingredients
Flank Steak
- 1½-2 pounds flank steak
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Chimichurri
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons red wine vinegar
- Juice of ½ lemon
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sweet Corn & Tomato Salad
- 4 ears fresh local Idaho sweet corn, husked
- 2 cups cherry tomatoes, halved
- ¼ cup finely diced red onion
- ¼ cup chopped fresh basil
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- Salt and freshly cracked black pepper, to taste
- Optional: ¼ cup crumbled feta cheese
Directions
Step 1: Prepare the Steak: Pat the flank steak dry and coat with olive oil. Season evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Let the steak rest at room temperature for about 30 minutes while preparing the remaining ingredients.
Step 2: Make the Chimichurri: In a medium bowl, stir together the parsley, oregano, garlic, crushed red pepper flakes, red wine vinegar, lemon juice, olive oil, salt, and pepper. Set aside to allow the flavors to meld.
Step 3: Grill the Corn: Heat your grill to medium-high. Place the ears of corn directly on the grill, turning every few minutes until lightly charred on all sides, about 10 to 12 minutes. Once cool enough to handle, slice the kernels from the cob.
Step 4: Assemble the Salad: In a large bowl, combine the grilled corn, cherry tomatoes, red onion, basil, parsley, olive oil, sherry vinegar, salt, and pepper. Toss gently to combine. If desired, sprinkle with crumbled feta just before serving.
Step 5: Grill the Steak: Increase the grill to high heat. Grill the flank steak for approximately 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. Transfer to a cutting board and allow the steak to rest for 10 minutes before slicing thinly against the grain
Step 6: Serve: Arrange the sliced steak on a serving platter and spoon chimichurri generously over the top. Serve with the charred sweet corn salad and enjoy with a glass of Williamson’s 2022 Harvest Moon Red.
Wine Pairing
The 2022 Harvest Moon Red is a blend of 50% Mourvèdre, 30% Syrah, and 20% Petite Sirah, aged for 32 months in American oak. Bright acidity leads into flavors of blackberry, boysenberry, and cranberry before notes of vanilla, toffee, and black pepper emerge on the finish.
Grilling adds a smoky char to the steak that complements the wine’s earthy, savory character, while the naturally sweet local corn echoes its ripe fruit without competing for attention. Fresh tomatoes and herbs keep the meal lively, and the chimichurri mirrors the wine’s peppery finish while adding brightness to every bite.
Like the wine itself, this pairing is balanced and inviting, perfect for sharing outdoors as summer slowly gives way to fall.