Wine country cooking: Make rosemary-rubbed flank steak

Sur La Table's resident chef Joel Gamoran prepares three dishes, made with fresh, natural ingredients, that pair perfectly with fine wine. Here, he makes rosemary and lavender-rubbed flank steak, a goat cheese, fresh thyme and olive-topped flatbread, and a blackberry and balsamic crostata.

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Rosemary and lavender-rubbed flank steak

Joel Gamoran, Sur La Table

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Goat cheese, fresh thyme and olive-topped flatbread

Joel Gamoran, Sur La Table

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Blackberry and balsamic crostata

Joel Gamoran, Sur La Table