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Memorial Day recipe: Cultivate Wines' grilled steak asada with chimichurri

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Serving a succulent bone-in rib steak with a simple, mild chimichurri that complements the flavor of the meat without overwhelming it is a smart move. Chimichurri is a fresh herb sauce that is a popular condiment with potatoes, grilled vegetables, eggs, and yes, of course, steak, in Argentina.

A ripe, fruity Argentinian malbec with just enough acidity and tannins for balance and structure is the perfect pairing for this dish.

Ingredients

For the chimichurri sauce:

  • 1 c packed flat-leaf parsley leaves
  • ½ c packed cilantro leaves
  • 2 T chopped white onion
  • 2 cloves garlic, chopped
  • 3 T extra-virgin olive oil
  • 2 T red-wine vinegar
  • ½ t crushed red chile pepper
  • ½ t fine sea salt
  • 1 T water

For the steak:

  • 1 rib steak, preferably USDA Prime*
  • 1 t extra-virgin olive oil
  • ½ t coarse sea salt
  • ½ t cracked black pepper

Directions

For the chimichurri sauce:

1. In a food processor, combine all of the ingredients. Process until blended, and set aside.

For the steak:

1. Remove the steak from the refrigerator, and let the meat come up to about room temperature.

2. Preheat a gas grill on medium heat, or prepare a charcoal grill, leaving one area of the grill cool (this will be a place to transfer the steak if it flares up).

3. Brush the meat all over with the oil, and season with the salt and pepper. Grill, turning once or twice, until it reaches the desired level of doneness, about 140 degrees for medium, as measured by an instant-read thermometer inserted into the center without touching the bone. Watch the meat carefully, and move it to the cool area of the grill if it flares up or brown too quickly.

4. Let rest 5 minutes, and serve with the chimichurri on the side.

*Note: The extra thickness and the bone make the USDA Prime rib steak an excellent choice for grilling as it is less likely to dry out than thinner or boneless cuts.

Suggested wine pairing: Cultivate Wines "The Gambler" malbec 2011

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