A Night in Argentina! Enjoy a Gaucho-Style Steak with Chimichurri Sauce & Carmine Granata Malbec 2011!
Ahhh! One of life’s greatest pleasures…A perfectly prepared steak and an amazing bottle of wine!
Although I have many great steak recipes, this might be one of my favorites!
Argentina is particularly famous for its elaborate meals of gaucho-style (cowboy) grilled meats and its signature red wine, Malbec. From powerful to elegant, this luscious red wine of Argentina is the single most planted grape variety in this South American country. The intense deep black and red fruit aromas and flavors along with a background of peppery notes is a perfect match for a chargrilled meats accompanied by a herbaceous blend of fresh earthy herbs and fused with rich olive oil and a touch red peppers flakes.
You have to “Tri” it to believe it!
One of the most flavorful, tender and lean cuts of meats is a Tri-Tip. It is an extremely versatile cut of meat from the sirloin and easy to cook! Because Tri-tip is lean, very little time is needed to cook it so be careful not to over cook it. Medium is as far as you should take it. Porter Road Butcher custom cuts Tri-Tip for you from local Tennessee grass-fed beef.
What a perfect meal! Tender slices of steak slathered with the tangy and peppery Chimichurri sauce of parsley, garlic, vinegar, olive oil, and flakes of chili pepper. Pair this dinner with an elegant and complex Malbec with juicy flavors of ripe plums and tangy raspberries with smooth tannins that complement the beef and stand up to the black and green peppers in the background.
Here’s how easy it is to perfectly cook a Tri-Tip:
1. Sprinkle a 2 to 3 lb Tri-Tip on all sides with a touch of olive oil, salt and pepper OR any of your favorite seasonings.
2. Prepare your grill for hot direct heat. Sear Tri-Tip on all sides.
3. Once the tri-tip is seared on all sides, place searing pan and steak in 400 degree oven for 10 min. When cooking indoors, I use my grill pan.
4. Remove the meat from the grill or oven and let it rest, loosely tented with foil, for 10 minutes. Slice against the grain and serve with Chimichurri Sauce.
- 2 cups packed fresh Italian parsley leaves
- 1 cup packed fresh cilantro leaves
- 4 medium garlic cloves, peeled and smashed
- ¼ cup packed fresh oregano leaves
- 2 T fresh thyme
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- In a food processor, add parsley, garlic, oregano,cilantro vinegar, red pepper flakes, salt, and pepper.
- Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.