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.
Wine country cooking: Make rosemary-rubbed flank steak
Makes 4 to 6 servings
Makes 8 servings
Makes 8 to 10 servings