Summer Time Steak Grills and Wine Pairing

Whether it is with family members at home or trying to impress your work colleagues, having the perfect combination of wine and a brilliant recipe for steak on the grill, is one of the best ways to make a lasting impression and memory. For most, a great stake is only available at a steakhouse, but there are actually many recipes that allow you to bring out the best of each cut at home on your grill. Choosing the perfect wine to further complement the cut you’ve selected is what turns a great steak into a memorable meal.

The Safest: Cabernet Sauvignon


Beefsteak already provides so much flavour, which isn’t only unique but somewhat powerful as well. Therefore, a full-bodied wine won’t disappoint if it’s combined with just about any cut of beef. However, since the wine offers a lot of flavours itself, you have the opportunity to add a touch to your steak as well.
If you pair the meat with a Cabernet Sauvignon, add some additional flavour to the meat, which can either be a stronger spice with herbs, an interesting marinade or you can go all out with an interesting source with some pepper. With this wine, feel free to choose a hearty piece of beef with a fair amount of fat as the higher alcohol levels of the wine compliment it.

Getting Creative: Zinfandel

Even though a zinfandel doesn’t provide the same full-bodied features of a Cabernet Sauvignon, it still comes with a heart explosion of flavours that offers a rich ting to the pallet, especially with the bold spiciness of the grapes. This wine pairs well with just about any cut, but you’d want to choose one with a bit of fat, once again allowing the wine to compliment it with richer flavours.

Therefore, you’d want to avoid the zinfandel when settling on a fillet as it doesn’t include any fat and the rich flavour of the wine might seem a little overpowering. Instead, choosing a T-bone, rump, rib-eye and even porterhouse would be a much better combination.

Zinfandel is a great wine to prepare the meat as well, especially with cuts that aren’t as high quality as the prime cuts. Marinade the meat in the wine for about 2 to 4 hours before starting the grill, allowing the flavours to soak into the meat for a truly memorable steak.

Trying the New: Malbec

Malbec is the cheaper option of the wines mentioned above but offers a brilliant pair with just about all forms of beef. It’s dark, rich and brilliant for steaks on the grill, especially since with a cut offering some fat. However, even with fillet, it has proven to be a friendly companion that allows the natural flavours of the meat to be the star of the meal.

With a Malbec, it’s best to choose a cut with great flavour, including rib-eye and fillet. These might be the most expensive cuts, but you’ll luckily get to save on the wine as it’s only now becoming a hit for steak lovers.

Brunch at Pampa Brazilian Steakhouse

If I’m going to be honest with myself, whenever people ask me about my favourite restaurant in Edmonton (which they do a lot, since it comes with the food blogger territory), I always say Pampa. I’m not sure if it’s due to my weakness for savoury red meat or my fondness for dining experiences that allow me to eat myself into a coma. Either way, Pampa is always top of mind when recommending restaurants to my carnivorous friends.

I recently had the pleasure of trying Sunday brunch at Pampa for the very first time. We had gone to the restaurant for the Downtown Dining Week special, which unfortunately wasn’t offered on Sundays, but we ended up staying for brunch instead (which offered a greater meat selection, anyway).

All about that rump

Salad bar offerings

A brunch dining experience at Pampa is almost identical to a dinner service, although at a more reasonable price–$29.95 per person, rather than the usual $49.95 for the full dinner. Brunch runs from 11:00 a.m. to 2:00 p.m. every Sunday, with the regular all-you-can-eat salad bar and five cuts of meat: signature rump steak, top sirloin, chicken drumsticks, pork belly, and pork sausage.

For those of you who have never tasted the delights of Pampa, meal service is run in a Rodizio style–you help yourself to the cold salad bar, sit back down at your table, flip your little card over to green, and wait as gauchos with sizzling meat on rotisserie sticks swing by and offer you a variety of options. They slice the meat from the rotisserie for you right at the table, never giving too much (so that you have room to try everything), but always being generous if you favour a particular cut. It’s indulgent and delightfully salty, thanks to the beautiful rock salt they use to season their meats.

Salad bar offerings

A nice selection of cheese and greens

Salad bar offerings

A great addition to the meat roster was the pork belly. Not for those who don’t like fat on their meat (if those people actually exist), the pork belly was tender, juicy, and covered with a small portion of delicious crackling, adding a nice crunch to the overall texture. These pieces weren’t served on a rotisserie stick but rather on a plate and with a slice of lime.

My favourite, as always, was the rump steak. Ever since they took ribeye off the menu–which was based very much, I’m sure, on the high cost of that cut–rump steak has been my welcome alternative. While the top sirloin is still tasty, it has a tendency to run a bit dry, whereas the rump steak is consistently juicy and flavourful.

Pork belly and lime

Try the ceviche–trust me

Local oils and balsamics from Evoolution

The salad bar offerings are not to be sneezed at, either. My favourites include the whole roasted garlic, sliced pineapple and capicola, a great selection of olives and imported/domestic cheese, and the ceviche (fish marinated in citrus juices). Of course, all of these delicacies are nothing without the accompaniment of a big glass of red wine–thankfully, wine is also 10% off on Sundays and sangria and mimosas are only $7 a glass.

As always, the service was top notch. I’ve never had bad (or even neutral) service at Pampa–each server comes to your table with a wealth of menu and drink knowledge and each Rodizio gaucho is supremely accommodating with their meat. If you’re looking for a particular cut and simply mention it to them, they’ll send it over as soon as possible. It’s perfect–service at Pampa is a well-oiled machine. And, when you’re filled to the brim with meat, you flip over your card to the red side and your server will bring by a visual demo tray of their many desserts (all of which are fantastic, by the way).

Cheesy goodness

If you’re new to the Rodizio experience and aren’t sure if you’ll enjoy it, I strongly recommend trying Pampa for lunch or Sunday brunch so that you get a taste of the experience without paying the full dinner price. The cost of the full dinner is a fairly significant deterrent for many people, so trying the restaurant for lunch or brunch is a good way to dine at Pampa without making the full cost commitment. There’s a parking lot underground that you can reach from the back alley and which offers free parking for restaurant guests (but I believe this is only on weekdays and after 6pm). Personally, I try to get to Pampa at least once every few months for my Rodizio fix. I simply can’t get enough of that rump.

Pampa Brazilian Steakhouse
9929 109 St
Edmonton, AB
780-756-7030
Make reservations online

5/5

LOBSTER SUMMER AT THE KEG

Seafood. Steak. Wine. Few things give me greater pleasure, especially when I have access to all three at once. Which is why the Lobster Summer tasting event at The Keg was such a pleasant (and mouth-watering) experience.

On July 16th, I attended an event at South Edmonton Common that showcased The Keg’s Lobster Summer promotion, a 15-year annual tradition that features dishes made from Canadian hard-shell, full-meat lobsters shipped over from the North Atlantic. Owen Abrams, The Keg South Common’s General Manager, informed us that the restaurant brings in Atlantic lobsters every summer and humanely kills them as they’re used.

Alongside communications partner Kwittken, The Keg’s event brought together food bloggers and local foodies to taste this year’s selection of seafood dishes, including a number of new starter and casual plate options.

“We’ve added a few dishes to adjust to the rising prices of seafood,” said Owen. “We’ve added some lighter seafood fare, which is more casual and at a lower price point so that everyone can enjoy it.”

We started the evening with the Szechwan Lobster—golden fried lobster and shrimp with a mix of chilli peppers, red peppers, and asparagus, all tossed in a sweet and spicy sauce.

Szechwan Lobster

For the gluten intolerant (a.k.a. me), the starter was a Shrimp Cocktail with chilled black tiger shrimp and a martini cocktail sauce made with olives and gin—two of my favourite things. The tiger shrimp were gigantic: a perfect starter for one person or to share. These dishes were paired with a glass of Knotted Vines Chardonnay, Viognier and Riesling from British Columbia—the medium sweetness and light aftertaste of this wine went really well with the Shrimp Cocktail.

Shrimp Cocktail

Two of the Lobster Summer menu’s new casual plates, the Crispy Lobster Tacos and the Lobster Roll, were brought out. I was unable to taste either, but the consensus at the table was that the Lobster Tacos were a nice light dish, while the Lobster Roll had generous helpings of lobster and shrimp to match the heaviness of the brioche roll.

Lobster Roll

Instead, I was given a plate of the Scallops and Bacon, another favourite of mine. The scallops were cooked perfectly and I enjoyed them with a glass of Veramonte “Ritual” Pinot Noir from Chile–a lighter red wine that paired perfectly with the delicate scallops.

Scallops and Bacon

We were all fairly full to bursting by this point, so being presented with a huge plate covered in a 6oz sirloin steak, half a lobster, and grilled mushrooms was almost laughable. I gave it my best effort but, despite the tender medium-rare steak and buttery sautéed mushrooms, I was only able to eat the half lobster.

Steak and Half Lobster (Image courtesy of The Keg Steakhouse + Bar)

To be fair, our meals were also accompanied by a 1lb lobster tail (we had one per two people at the table), so I’m sure you can understand why I was in a food coma by this point. Finish that dining experience off with a glass of J. Lohr Estates “Riverstone” Chardonnay from California and I’d say that Lobster Summer was a complete success.

In all honesty, I’ve always been much more a fan of crab than lobster, but this event and these dishes turned my opinion around completely. The half lobster was lovely, but the 1lb lobster tail was the centrepiece of the entire event. It was huge—as well it should be, at $40 per tail—and pieces dipped in the ramekin of butter would melt in your mouth. A superb example of lobster at its finest.

I was very impressed by The Keg’s Lobster Summer menu and also very appreciative of their diligence in accommodating my gluten intolerance. Owen spoke to me before and during the meal to ensure that everything was suitable—and it was. More than suitable, in fact.

I’ll definitely be returning to The Keg to enjoy items from the Lobster Summer menu before it ends on August 30th. If you’re having a special occasion dinner or simply want to treat yourself, I strongly recommend adding the 1lb lobster tail to your meal. You won’t regret it.

The Keg Steakhouse + Bar (South Edmonton Common)
1631 102 Street
Edmonton, AB T6N 1M3
(780) 485-6530
@TheKeg

Cover photo courtesy of The Keg Steakhouse + Bar