Flank Steak with Chimichurri Sauce

Pairing: Spruce Hill 2022 Carmenère

Serves 4

When looking for a recipe to pair with our 2022 Carmenère, we went South American. The Argentinian chimichurri sauce matches the wine's herbaceous character and lively acid, while the rich beef softens the tannins. We rounded the meal with oven-roasted broccoli tossed with olive oil, garlic powder, salt, and pepper. A sprinkle of parmesan on the broccoli in the final few minutes of roasting brings everything together!

The recipe is adapted from America’s Test Kitchen, “Argentinian Chimichurri Sauce.”

INGREDIENTS

  • 2 lbs. beef flank steak (or steak of choice)

  • 1/4 c. hot water

  • 2 teaspoons dried oregano

  • 1 teaspoon salt

  • 1 1/3 cup fresh parsley leaves

  • 6 cloves garlic

  • 1/2 teaspoon red pepper flakes

  • 1/4 cup red wine vinegar

  • 1/2 cup extra-virgin olive oil

INSTRUCTIONS

  1. Combine hot water, oregano, and salt in a small bowl. Let it stand for 5 minutes to soften the oregano.

  2. Pulse the parsley, cilantro, garlic, and pepper flakes in a food processor until coarsely chopped, about 10 pulses.

  3. Add the water mixture and vinegar and pulse briefly to combine.

  4. Transfer the mixture to a medium bowl and slowly whisk in the oil until incorporated and emulsified.

  5. Sprinkle the steak with salt and pepper or the seasoning of your choice.

  6. Grill the steak to your desired cooking temperature, remove it from the heat, and let it rest for a few minutes.

  7. Slice and plate the steak and spoon the desired amount of chimichurri sauce over it.

  8. Serve with Spruce Hill 2022 Carmenère.