Steak with chimichurri
Have you ever had steak with Chimichurri? Chimichurri is the famous green sauce from South America made from fresh aromatic herbs and spices. Learn with us what you need to know about flank steak and chimichurri, and we will show you how to spice up your steak for the next BBQ.
One of the most popular cuts of beef in the US is the flank steak, however, it is hardly known in Germany or Austria. It sits in the abdominal area, near the bottom and is known to be lean and flavorful with lots of connective tissue and muscle fibers. To preserve the tenderness, make sure to use high heat, a short cooking time and most important, always cut against the grain.
The popular green herb sauce is originally from Argentina and Uruguay. Made from garlic, olive oil, vinegar, fresh herbs and chilies for a little extra. Chimichurri is typically served on grilled or barbequed meat, but can also be used as a marinade or as a salad dressing.
Preheat your grill or barbeque. Rub the flank steak with a little olive oil and season with salt and pepper.
To make the chimichurri, place parsley, oregano, cilantro, shallots, garlic, chili, lime juice, olive oil, white wine vinegar and sugar in a small blender. Season generously with salt and pepper.
Cook your steak for about 1 - 2 minutes on each side, then remove it from the grill and let it rest for about 10 minutes. Serve the steak with the chimichurri, a fresh summer salad, and a glass of your favorite red wine in a RIEDEL glass!
Steak always goes along well with red wine. Since steak and chimichurri are nearly considered a national dish in Argentina, we suggest sticking to the theme and pairing it with a beautiful Malbec from Argentina. The full-bodied wine matches perfectly with the juicy steak and the aromatic sauce pairs heavenly with the fruit-forward Malbec.
For the perfect wine experience, we served our Malbec in our RIEDEL Veloce Cabernet/Merlot glass.