Father's Day calls for something that feels special without requiring a culinary degree. This grilled flank steak with cherry tomato-olive relish comes together in about 30 minutes, makes an impression on the plate, and pairs with one of Napa Valley's most celebrated Cabernets: Beringer Private Reserve Cabernet Sauvignon.
Whether Dad likes to be at the grill or hand off the tongs, this is a meal worth raising a glass to.
At a Glance
- Dish: Grilled flank steak with cherry tomato-olive relish
- Wine Pairing: 2022 Private Reserve Cabernet Sauvignon (97 points)
- Serves: 4
- Total Time: ~30 minutes
- Make-Ahead Friendly: Yes — the relish and marinade can be prepared hours in advance
- Why It Works: The relish's acidity and brininess lift the wine's dark fruit and structure, keeping every bite and sip in balance
Why This Pairing Works
A great Cabernet Sauvignon needs a dish that can hold its own. Flank steak, with its bold, beefy character and slightly charred edges from the grill, does exactly that.
The cherry tomato-olive relish is the pairing's secret weapon. The tomatoes bring brightness and acidity. The olives add a savory, umami-rich depth. Together, they mirror the layered profile of the 2022 Private Reserve Cabernet Sauvignon, which earned 97 points and expresses classic Napa structure with cassis, dark plum, and well-integrated tannins.
The smoked paprika in the marinade echoes the wine's subtle oak, and the optional capers add a sharp, briny note that keeps the palate engaged between bites. It's a pairing that rewards every sip.
| Dish Element | What It Does for the Wine |
|---|---|
| Grilled flank steak | Tannin-softening protein and fat; amplifies dark fruit |
| Smoked paprika marinade | Mirrors subtle oak and spice notes |
| Cherry tomatoes | Adds acidity that lifts and refreshes the palate |
| Castelvetrano olives | Savory depth that matches the wine's structure |
| Capers | Briny contrast that highlights the wine's fruit |
| Red wine vinegar | Keeps the pairing balanced; cuts richness |
Grilled Flank Steak with Cherry Tomato-Olive Relish
Serves: 4 Total Time: ~30 minutes Make-Ahead Friendly: Yes (relish + marinade)
Ingredients
For the Steak
- 1½ to 2 lb flank steak
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- Freshly cracked black pepper
For the Cherry Tomato-Olive Relish
- 1½ cups cherry tomatoes, halved
- ⅓ cup Castelvetrano or Kalamata olives, chopped
- 1 small shallot, finely minced
- 1 tbsp capers (optional, but highly recommended with Cab)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 tbsp fresh parsley or basil, chopped
- Salt and pepper to taste
To Serve (Optional)
- Grilled bread or focaccia
- Arugula dressed lightly with olive oil and lemon
Instructions
- Marinate the Steak (15 to 30 minutes) Mix olive oil, garlic, smoked paprika, salt, and pepper. Rub all over the flank steak and let it rest at room temperature while the grill heats up. Even 15 minutes makes a difference.
- Make the Relish (Can Be Done Hours Ahead) In a bowl, combine tomatoes, olives, shallot, capers, olive oil, vinegar, and herbs. Season lightly with salt and pepper and set aside. The relish is the pairing's anchor — its acidity and freshness keep each bite from feeling heavy alongside the Cab.
- Grill the Steak Preheat your grill or grill pan to high heat. Grill the steak 4 to 5 minutes per side for medium-rare. Rest for 5 to 10 minutes before slicing — this step matters for juiciness.
- Slice and Serve Slice against the grain and arrange on a platter. Spoon the relish generously over the top. Serve with grilled bread and a simple arugula salad if desired.
Tip: Slice the steak thin and against the grain for the most tender result. Flank steak is a lean cut — slicing technique matters more than cooking time.
SHOP PRIVATE RESERVE CABERNET SAUVIGNON
Serving Tips
- Open the bottle 20 to 30 minutes before serving to let the wine open up
- Serve the Cabernet at around 60 to 65°F for the best expression of its fruit and structure
- The relish can be made the morning of and stored covered in the refrigerator — bring it to room temperature before serving
- For a larger group, the recipe scales easily; double the relish and use two steaks
Frequently Asked Questions
What is the best wine to pair with grilled flank steak? Full-bodied red wines with firm tannins and dark fruit character pair best with grilled flank steak. Napa Valley Cabernet Sauvignon, like the Beringer Private Reserve Cabernet Sauvignon, is a classic choice. Its structure softens against the protein and fat of the steak, while its fruit character is amplified by the char and seasoning.
Can I make this recipe ahead of time for Father's Day? Yes. The marinade can be applied the night before and the steak stored covered in the refrigerator. The cherry tomato-olive relish is best made a few hours ahead and kept at room temperature for serving. Grill the steak fresh the day of for the best results.
What cut of steak works best if I can't find flank steak? Skirt steak is the closest substitute and works beautifully with this marinade and relish. Hanger steak is another excellent option. Both benefit from the same high-heat grilling approach and should be sliced against the grain.
How should I serve Beringer Private Reserve Cabernet Sauvignon? Serve it slightly below room temperature, around 60 to 65°F. If the bottle has been stored somewhere warm, a short 15-minute chill in the refrigerator before opening helps. Decanting or opening the bottle 20 to 30 minutes early allows the wine to open up fully.
What makes Beringer Private Reserve Cabernet Sauvignon a good Father's Day wine? The Private Reserve Cabernet Sauvignon has been produced at Beringer since 1977 and is sourced from Beringer's finest Napa Valley vineyards, including the estate's historic To Kalon and Chabot blocks. It consistently earns scores in the mid-to-high 90s and has the structure and depth to stand up to a proper grilled steak.
