Malbec-Marinated Strip Steak with Spicy Chimichurri

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When I decide to take a trip internationally, there’s one criteria that conquers all when it comes to influencing where I want to go. Any guesses? You got it. It’s food. While I have found landscapes and architecture to be breathtaking and reason enough to visit certain regions of the world, it is the cuisine of a culture that draws me to specific foreign lands more than anything else.

Earlier this year, my husband and I celebrated our 5-year wedding anniversary. And I am so happy that we chose to spend it in the inspiring city of Buenos Aires, Argentina. For one whole week, we traveled from one neighborhood to the next, immersing our minds in the history of each through city tours and independent explorations. We ate and drank our way from one end of Buenos Aires to the other. And we fell in love with the idea of returning for round two.

Knowing it would be a good amount of time before that second trip would come, I decided to gather what I picked up during my week in Buenos Aires and channel all that I learned in the best way I know how. The results of that are the recipes I present to you this week.

Kicking off Argentina Week on the blog is a recipe that encapsulates my time in Buenos Aires. Malbec-Marinated Strip Steak with Spicy Chimichurri combines the first two things that come to mind whenever I think of Argentina — wine and beef. Rather than only you having the wine to sip, this recipe invites a cut of steak very popular in Argentine cuisine to the party, making sure all involved take part in the fun. And as if there wasn’t enough flavor, the chimichurri in this recipe adds a tangy touch that brings home the flavors of the Argentine culture (with a little added heat for good measure).

I dream about the food I had in Buenos Aires and wish all the time that I was back there. Until then, enjoy this culinary journey with me in celebration of Argentina and its one-of-a-kind cuisine!

Malbec-Marinated Strip Steak
with Spicy Chimichurri

(recipe serving size – 3 to 5 people)

For the chimichurri:

1/4 cup olive oil

2 tb white wine vinegar

1 tb fresh parsley

1 tsp dried oregano

3 cloves garlic minced

1/2 tsp kosher salt

1/4 tsp crushed red pepper flakes (optional for heat)

Combine all of the ingredients in a food processor and blend until they are fully incorporated. Transfer to a small jar and refrigerate until you are ready to use it.

 For the steak:

3 NY Strip Steaks (roughly 1-inch thick each)

1/2 cup Argentine Malbec

1/4 cup olive oil

4 cloves garlic, minced

2 tsp kosher salt

2 tsp cracked black pepper

1 tsp dried oregano

Mix the wine, olive oil, garlic and spices in a small jar. Place the steaks in a sealable plastic food storage bag and pour the marinade over the steaks. Move the meat around to make sure the marinade is coating each steak. Place the steak in the refrigerator and marinate it for 4 hours.

For cooking the steaks:

Marinated steaks

Cooking spray

Heat a grill pan over medium-high heat until extremely hot. Coat the pan with cooking spray (it will smoke immediately). Grill each of the steaks for 2 minutes on each side (for medium-rare). Sear the edges of the steak against the grill as well (10-15 seconds) to cook down and caramelize the fat around the meat.

Remove the steak from the pan and spread the chimichurri across the top of it. Allow the steak to rest for 3-4 minutes before serving and enjoy while warm!

Special notes:

  • One of the staple cooking methods of Argentinian cuisine is the use of a Parrilla — an elaborate and effective grill that easily allows you to change the distance between whatever you are cooking and the hot coals burning below. To add more authentic Argentine flavor to your dish, if you have access to an outdoor grill, use it!

 

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