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Chimichurri Steak
Ubiquitous in Argentina, where it’s served over grilled beef, chimichurri is a simple sauce made from vinegar, fresh green herbs, garlic and spicy red pepper. In this recipe, the condiment is used as a marinade and basting sauce, infusing the meat with its bold flavors and cutting through the meat’s richness.
Our Pulenta Estate La Flor Cabernet Sauvignon and other Smooth Medium-Bodied Red Wines pair nicely with this recipe.
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Ingredients:
1/3 cup olive oil
1/3 cup sherry vinegar
3 Tbs. fresh oregano leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
7 garlic cloves, coarsely chopped
1/2 to 3/4 tsp. red pepper flakes
4 T-bone steaks, each about 1 inch thick
Salt, to taste
1/3 cup sherry vinegar
3 Tbs. fresh oregano leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
7 garlic cloves, coarsely chopped
1/2 to 3/4 tsp. red pepper flakes
4 T-bone steaks, each about 1 inch thick
Salt, to taste
Directions:
In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
Meanwhile, prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler.
Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your liking. Divide the steaks among 4 plates and serve immediately.
Serves 4.
Meanwhile, prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler.
Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your liking. Divide the steaks among 4 plates and serve immediately.
Serves 4.
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