Recipe Finder: Please select your criteria for the type of recipe that you are looking for. By Wine: Select a Wine ------------------------------------------------------- Baco Noir Cabernet Franc Cabernet Sauvignon Carmenère Chardonnay Feteascá Regalá Fumé Blanc/Sauvignon Blanc Gewürztraminer Malbec Maréchal Foch Meritage Merlot Montepulciano d'Abruzzo Muscat/Moscato Pinot Grigio/Pinot Gris Pinot Noir Pinotage Riesling Sangiovese Syrah/Shiraz Tempranillo Tocai Verduzzo Vidal Viognier White Merlot White Zinfandel By Dish: Select a Dish ------------------------------------------------------- Bread, Pizza Dessert First Course Hors d'oeuvre Main Course Marinades & Rubs Salad Sauce, Vinaigrette, Condiment Side Dish Soup By Keyword: Recipe Results: Italian Biscotti Butternut Squash Bisque Framboise White Chocolate Mousse Blue Cheese Crusted Filet Mignon with Magnotta Port Icewine Fondue Figs and Toasted Almond Brie Lover's Beef Filet Veal Forestiere Magnotta Hearty Beef Stew Cottage Beer Batter Fish White Merlot Marinated Cajun Chicken Canadian Cedar Planked Salmon Strawberry Blue Cheese Salad Chanterelle Risotto Prime Rib Roast Filet Mignon with Green Peppercorn Sauce Pizzelle - Italian Traditional Cookies Fig and Stilton Salad with Port Wine Dressing Magnotta Pepper Steak Beef Tenderloin with Roasted Shallots Salmon with Lemon and Dill Very Berry Pie Cheesecake Sea Scallops with Portobello Mushrooms and Brie Garlic Rosemary Rub with Lamb Chops Chicken Marinade with Chicken Drumsticks Beefsteak Marinade with T-Bone Steak Dry Rub with Ribs Vegetable Marinade with Vegetables Fruit Rub with Nectarines Salmon Marinade with Salmon Fish Marinade with Shrimp and Scallop Kabobs Seafood Marinade with Trout Beef Marinade with Filet Mignon Portofino Lamb & Artichoke Risotto Magnotta Superb Cabernet BBQ Ontario Peaches in Canadian Passito Vidal VQA Rosemary Pheasant Artichoke Hors D'oeuvres Magnotta Mulled Wine Romantic Roast Tenderloin of Beef With Mustard Sauce Roast Leg of Lamb Bouillabaisse Mexican Chicken Salad Harvest Moon Melon & Berry Salad Mexican Flank Steak Chicken Florentine MEXICAN FLANK STEAK 6 lbs beef flank steak 1 1/3 cups lemon juice 1 1/3 cups extra virgin olive oil 1 1/2 cups jalapeño peppers, minced 1/4 cup cilantro, minced 1 tbsp ground black pepper 1 tbsp salt 1. Prepare lemon slices & cilantro sprig as needed for garnish. 2. Combine lemon juice, olive oil, jalapeño peppers, cilantro, pepper and salt. 3. Cover and refrigerate 1 cup marinade. Pour remaining marinade over steaks. Cover and refrigerate 6 to 8 hours or overnight. 4. Remove steaks from marinade; discard marinade. Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally. 5. Carve steaks across the grain into thin slices; keep hot. For each serving: plate 3 oz. steak slices; garnish with lemon slices and cilantro sprigs. FEATURE WINE 2006 Riesling Medium Dry Special Reserve VQA GREAT ALTERNATIVE 2006 Riesling Medium Dry VQA Terms of Use | Privacy Policy | Shipping Information | Returning Products