Pairing Note The spicy-sweet, tamarind-based glaze on this tender flank steak made beer expert Sam Calagione reach for Chimay Red, an apricot-scented, easy-to-drink Belgian ale brewed by Trappist monks. "I went with the lowest-alcohol Chimay because alcohol can make spicy food taste too hot," Sam says. More Steak Recipes
While his pairing was good, Marnie Old's wine pick—a blend of Grenache, Shiraz and Mourvèdre from Australia—was one of the tasting's best. Its intense fruitiness was spectacular with the glaze and the orangey gremolata garnish.