VAMOS ARGENTINA: Steak Gaucho-Style with Argentinian Chimichurri Sauce Ingredients Argentinian Chimichurri Sauce: 1 cup lightly packed chopped parsley (ideally, flat leaf Italian parsley) 3 to 5 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon chili pepper flakes 2 tablespoons fresh oregano leaves (optional) 2 tablespoons shallot or onion, minced 3/4 cup vegetable or olive oil 3 tablespoons sherry wine vinegar, or red wine vinegar 3 tablespoons lemon juice Steak: 1 tablespoon cayenne pepper 3 tablespoons salt 2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick 2 baguettes, sliced into 1/4-inch-thick slices Directions Preheat a grill. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container. Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken) WINE PAIRING CIELO Y TIERRA, DON JUAN NAHUEL, MALBEC RESERVA MENDOZA, ARGENTINA 2009 With every sip, Gustavo Santaolalla and his two partners’ passion can be tasted in the glass. From the complexity to the balance, it is clear that the hands which produce this wine are deeply in tune with the land. In cooperation with his two partners, Santaolalla gives the estate as much energy and heart as he does his other passion: music. Santaolalla may be best known for his film composing and music (for which he has won Oscars and Grammys), but more recently, his name is gracing the lips of sommeliers and wine enthusiasts for his remarkable wine production in the Lunlunta district of Mendoza. Though these may seem like incongruous career paths, Santaolalla is deeply committed to pursuing what makes him happy, and production of impressive wine from his homeland gives him the same kind of inner peace he has found with music. The 2009 Don Juan Nahuel Reserva has an opaque dark purple core moving to ruby and magenta hues on the rim. The nose bursts with concentrated fruit aromas of preserved boysenberry, blueberry, black cherry, and black plum along with aromas of fresh violets, wet herbs and a bit of baking spices. The palate is massive and full bodied with rich, dense and sweet berry fruit taking over with a hint of turned earth. This is a fruit forward and serious wine—a good example of some of the very best Malbec in the country for a decent price.
Posted on: Mon, 01 Dec 2014 10:49:00 +0000
Trending Topics
Recently Viewed Topics
© 2015