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Skirt Steak + Chimichurri & Sans Permis Grenache Syrah

A mouth-watering dinner for two with wine...
& Announcing a new feature: schedule delivery time

How about a delicious steak with a bottle of red wine for dinner? Kimberley Hasselbrink from The Year In Food put together this easy recipe that pairs perfectly with our Sans Permis Grenache Syrah Blend.

To make ordering your wine for tonight even easier, you can now schedule a specific delivery window. So order now and schedule when you'd like us to meet you with some wine!

Kimberley's recipe: Pairing red wine with steak is classic. Here, the robust flavors of a quickly seared skirt steak are coupled with the bright, zesty tones of chimichurri, a sauce of parsley, red wine vinegar, garlic and olive oil originally from Argentina. It's a richly flavored foil to the lush notes of this Grenache Syrah blend. Round out this simple dinner for two with a crisp green salad and you have a perfect meal.


INGREDIENTS (Serves 2)

1 pound skirt steak (flank steak also works)
3 garlic cloves, minced
3 tablespoons red wine vinegar
1/4 cup olive oil
3/4 cup chopped parsley
3 tablespoons cilantro, minced
1/4 teaspoon red chile flakes
1/2 teaspoon sea salt

DIRECTIONS

First, separate into two roughly equal steaks if you have one long cut. Rub olive oil onto both sides. Generously salt and pepper the skirt steak. Set aside. 

Heat a large skillet over a high flame - you'll want to give the pan at least five minutes to get really hot. 

Next, prepare the chimichurri. Whisk together the minced garlic with the red wine vinegar. Add the olive oil, parsley, cilantro, chile flakes and sea salt. Whisk to combine. Set aside. 

When the skillet is really hot, add a little olive oil to coat the bottom of the pan. When it begins to smoke, add one of the steaks. Let sit, undisturbed, for two minutes. Flip and sear the other side for two minutes more, without touching until ready to be removed from the heat. Repeat with the second steak. 

Let both steaks rest for at least five minutes. Slice thinly along the grain. Serve with chimichurri drizzled over the steaks, or on the side. 

 

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