Grilled Steak with Salsa Verde Pairing: 2017 Columbia Valley Cabernet Sauvignon
Prep Time: 10 MINS
Cook Time: 20 MINS
Total Time: 30 MINS
Servings: 4
INGREDIENTS:
2 tablespoons chopped cilantro
2 tablespoons chopped fennel fronds
3 tablespoons red wine vinegar
3 teaspoons capers, rinsed and chopped
½ teaspoon anchovy paste
2 cloves garlic, minced
Pinch of chili flakes
½ teaspoon good quality sea salt, plus extra
¾ cup extra virgin olive oil, plus 2 tablespoons
1½ pounds grass-fed beef flap meat, trimmed and cut into four portions
Fresh black pepper
INSTRUCTIONS:
- Combine parsley, cilantro, fennel, vinegar, capers, anchovy paste, garlic, chili flakes, salt and ¾ cup of oil in a mixing bowl. Stir well to combine. Salsa can be made one day ahead. Refrigerate in a covered container.
- Season steak with salt and pepper. Gently toss with remaining 2 tablespoons olive oil, coating evenly. Sear on hot grill for 3 minutes. Turn over and cook 1–2 minutes. Using instant-read thermometer, cook to internal temperature of 110°F, about medium-rare. Transfer to serving platter. Drizzle with salsa verde. Serves 4.
Recipe Credit: wineenthusiast.com