Enjoying Anderson Valley Pinot Noir Month with Grilled Flank Steak and Chimichurri Sauce

Enjoying Anderson Valley Pinot Noir Month
with Grilled Flank Steak and Chimichurri

We love this simple steak recipe for so many reasons. For one thing, flank steak grilled over charcoal in a Webster BBQ was one of my father’s staples on the weekend. I think we must have eaten this at least three times a month during the summer. Flank steak grilled over a very high heat will develop a wonderfully smoky thick crust while maintaining a perfectly-pink medium temperature when sliced into. It makes a perfect Memorial Day or Father’s Day centerpiece.
 
We pair our flank steak these days with a chimichurri sauce inspired by our friends from Argentina, who came to visit us in Napa in 2015 for a week and prepared a true Argentinian steak night feast with multiple cuts of beef paired with this wonderful sauce. We adapted our own version of this from Bon Appetit, below.
 
There are few things in life as pleasurable as simple recipes like this one. It’s a hard recipe to go wrong with, and very easy to customize to your liking. Make it as spicy or mild as you prefer. The Fresno chile adds a delightful red sparkle.
 
This time of year, we are pairing most of our evening meals with various shades of Pinot Noir. In honor of Anderson Valley Pinot Noir month, try our 2018 China Block Pinot Noir Anderson Valley Produced & Bottled by Sean W. McBride – available online for a limited time.

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Chimichurri with Grilled Flank Steak

#CookingWithCrosbyRoamann

Ingredients:

• Chopped finely:
  • 1/2 Fresno chili
  • 1 medium Shallot
  • 5 garlic cloves
  • ½ bunch cilantro
  • ½ bunch Italian parsley
  • 2 Tbspn. Oregano
• ½ cup red wine vinegar (we make our own)
• 1 Tsp. Kosher salt
• ¾ cup extra-virgin olive oil

Preparation:

• Stir the chili, shallot, and garlic, with a pinch of cilantro, in a medium bowl with the salt and vinegar. Let sit for 15 minutes.
• Stir in the remaining greens and oregano.
• Using a fork, whisk in the olive oil to make to make a chunky paste.
• Use half of the sauce to coat your flank steak on all sides. Set this aside to marinate for at least 30 minutes and up to a half day. Transfer the remaining half of the sauce to a large (2 cup) liquid measuring cup.
• Using a handheld blender on high speed, puree the remaining half of the sauce to a form a lightly chunky paste. Serve this with your grilled flank steak.

 
 
Enjoy in good cheer,
Juliana & Sean