Wine Wednesday celebrates Reds and Grilled Porterhouse with Chimichurri Sauce

Hello!!  I’m waving to you!

I know it’s been a while and I’m sorry.  You know – life! There are tons of new things that are happening and there is going to be a new “addition” to what you’ve seen here in the past.  It’s a little more raw…a little more vulnerable…open..and truthful. I’ve been working on it for a while and lately feel like it’s time to take you on a ride with me.  Do you want to come??  I hope so.  But since the summer winding down (where did it go?!?), I thought a wonderful steak would be a great thing to share – along with what became my favorite wine this summer.

First – what a lucky girl am I?? My boyfriend (are they still called that when you’re over 30?) took me to the South of France for holiday. I KNOW!! It was all his planning (which means I wasn’t working on a review of a property), with the perfect house rented, with pool and nothing on the agenda but having wine, cheese and fun.

Upon our arrival we went looking for the house, sort of found, it but had to wait for the owner to come to give us the keys.  Starving from our travels we finally found a place that prepared our first meal of steak, fries and served some amazing wine. I mean we’re in France…there is no such thing as bad wine in France.  Domanie du Coulet Rouge a beautiful medium-bodied red quickly became our favorite and I dare say one we both wish we could bring cases of back home.  This is a easy drinking wine that pairs well with a firm cheese, figs or in this case would be perfect with steak.  walkwithshaemylove

This is us on our property in France…during our Wine Wednesday walk through the lavender

Now, this PorterHouse is pretty easy to make and the Chimichurri Sauce can be as spicy as you want it to be, just use some of the jalapeno seeds.  To have a wine like the Domanie is a perfect compliment because the steak doesn’t overpower the flavor.  So I’ll tell you more about the wines we fell in love with in France next time.  I’ll also be sharing some of the adventures and people we met.  It was an amazing time to be with someone I truly love.

Happy Eating and Happy Wine Wednesday – Cheers! steak

This take on the classic Argentinean condiment includes a little heat in the form of a jalapeño; it’s a perfect pairing for a big, beefy porterhouse steak.

  • 1 (2-inch-thick) porterhouse steak (about 2-3/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups coarsely chopped fresh flat-leaf parsley
  • 1 cup coarsely chopped fresh cilantro
  • 3/4 cup extra-virgin olive oil, more as needed
  • 1 Tbs. sherry vinegar, more as needed
  • 2 medium cloves garlic

1 small jalapeño

Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours. Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. salt, and 1/4 tsp.  pepper, adding more oil as needed. Transfer to a small bowl and season to taste with more salt and vinegar, if needed.

If the steak is refrigerated, let it come to room temperature before grilling. For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.

Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.

Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 14 to 18 minutes for medium-rare). Let rest 5 to 10 minutes before serving with the chimichurri sauce.

Make Ahead Tips

The sauce will keep in the fridge for 1 week.

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