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!