Zinfandel well matches spicy flank steak pitas

Tag: Dehydrated Carrot

A couple of years ago, zinfandel almost became California's historic wine, but the legislation was ultimately vetoed by Gov. Arnold Schwarzenegger.

Whether officially recognized as "historic" by the state or not, zinfandel has been grown in California since the 19th century. Italian and European immigrants brought zinfandel cuttings to California during the Gold Rush era, ultimately making large volumes of quaffable red wine.

Grilled meats and barbecue are classic zinfandel partners, so ribs, burgers, steaks and sausages are great.

Here's a flavorful and slightly spicy barbecue sauce. Just a little chipotle chile powder — made from dried, smoked jalapenos — goes a long way when wine is part of the equation. Some brown sugar sweetens the tomato puree's acidity, while the other ingredients provide complexity.

Creamy coleslaw plays an important role in our Spicy Flank Steak Pitas. The fat and richness from the mayonnaise moderate some of the spiciness of the barbecue sauce, though more sauce can be added for heat lovers. The crunch of the vegetables contrasts nicely with the meat, making a complete meal-in-a-pita.

Spicy Flank Steak Pitas with Coleslaw

Serves 4-6