Saturday, July 3, 2010

St. Supery is No Saint

... but the wine sure is good. Six times a year I receive a wine shipment from St. Supery a Napa Valley winery which we visited a few years ago. I have enjoyed every wine from them and have on occasion, restocked my chiller with special orders. The club shipments always arrive with a brief newsletter including a recipe to pair with each of the wines in the shipment. (Hang on, I'm getting to the point). A few nights ago, Frank and I fixed Grilled Flank Steak with Chimichurri Sauce from the most recent newsletter. It came out great, hence this rambling post. Here is the recipe:

Grilled Flank Steak with Chimichurri Sauce
By St. Supéry chef, Ron Barber
Chimichurri sauce is a classic grilled beef accompaniment that originated in Argentina. It is also great with chicken or fish. You can substitute cilantro for the parsley if you prefer.
For the sauce:
1 cup flat leaf parsley leaves – also known as Italian parsley
4 cloves garlic – peeled
2 tablespoons fresh oregano leaves
1/3 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and pulse until well combined but not pureed.
For the steak:
2 -3 pound flank steak (or skirt steak) - I prefer Flat Iron steak if you can find it (D.)
Salt & freshly ground black pepper
Remove the meat from the refrigerator about 30 minutes before grilling.  Season liberally with salt and pepper and grill over hot coals to desired doneness. Serve with Chimichurri sauce. (Or if lacking a grill, like me, sear in a cast iron skillet.)
Serves 4

Now for the wine. The newsletter arrived with a bottle of 2005 Cabernet Sauvignon. The St. Supery website recommends Petit Verdot, and we served it with a wonderful 2006 St. Supery Cabernet Franc. I thought the Cab Franc was great with the steak, but you can't go wrong with any of those mentioned.

For another Chimichurri recipe, click here --> Never Trust a Skinny Cook- Need Some Mint. My dear friend, Liz uses mint and cilantro and adds some red pepper flakes. I like the addition of the mint, which was included in some chimichurri sauces i have been served in restaurants. Both recipes are simple and very tasty with grilled meats.

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