One of my favorite things about summer is having an abundance of fresh herbs at my finger tips. It is so much more satisfying to step into the garden and pick all the herbs I need that day. When the herbs begin to over grow and look a little wild, it is time for two things: pesto or chimichurri! And in this case, I went with chimichurri steak!
For this recipe, instead of incorporating a red wine vinegar, I used Cambria's Benchbreak Pinot Noir and balsamic vinegar. I much prefer the flavor of these two ingredients in comparison to red wine vinegar as they provide a more robust, less acidic component to the chimichurri. In this recipe I use the chimichurri sauce to dress to a freshly grilled ribeye steak. Chimichurri works as an amazing marinade for steaks and chicken as well since it's so versatile and flavorful.
When pairing this dish, I usually opt for the wine I'm cooking with to keep it cohesive, and while you may doubt a Pinot Noir's pairing ability with steak, the silky, spicy, earthy flavors in Cambria's Benchbreak Pinot Noir actually makes it a perfect match to a hearty steak.
So don't let all those freshly grown herbs go to waste this summer! Whip up some fresh chimichurri sauce and keep a jar at your finger tips in the fridge all summer long.
Red Wine Chimichurri Steak
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh oregano, roughly chopped
- 2 cups fresh parsley, roughly chopped
- 2 cloves fresh garlic, roughly chopped
- 1 shallot, chopped
- 1 teaspoon red pepper flakes (optional)
- 3/4 cup extra virgin olive oil
- 2 tablespoons cambria wine's pinot noir
- 2 tablespoon balsamic vinegar
- salt and pepper, to taste
- 2 sirloin or rib eye steaks
- In a food processor add the cilantro, oregano, parsley, garlic, shallot and red pepper flakes. Pulse 3-4 times.
- Add the olive oil, pinot noir, balsamic vinegar, salt and pepper. Blend until desired consistency is reached. Set aside while you prepare the steaks.
- Season steaks with salt and pepper. Grill to rare/medium rare and let rest for 5 minutes.
- Thinly slice steaks and generously pour over the chimichurri sauce.
- Serve with a glass of Benchbreak Pinot Noir.