This is the recipe I used to pair with my Tannat from Uruguay. I also greatly enjoyed the Tannat with a proscuitto, salami, and cheese plate as a starter.
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped onion
- 1 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 teaspoons finely chopped ginger
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12 ounce) beef skirt steak or flank steak
- 16 cherry tomatoes
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh oregano leaves
- 1/2 cup avocado oil or olive oil
- 2 teaspoons red wine vinegar
- 1/4 teasponn red pepper flakes
- In a shallow dish, combine the lime juice, onion, 1 tablespoon of olive oil, ginger, 1 clove of minced garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper. Add steak and turn to coat. Cover and marinate in the fridge for an hour.
- In a medium bowl, combine tomatoes, 2 teaspoons olive oil, 1/8 teaspoon salt, 1/8 teaspoon black pepper. Toss to coat. Thread the tomatoes evenly on wooden skewers. If you can’t find long wooden skewers, I use toothpicks and stick two tomatoes per wooden toothpick and spread around the pan with the steak.
- Preheat oven to 375 degrees Farenheit. Put pan with both steak and tomatoes into oven. Cook steak about 5 minutes each side for Medium Rare.
- For sauce, combine cilantro, parsley, avocado (or olive) oil, oregano, vinegar, 1/4 teaspoon salt, red pepper flakes, and remaining 2 cloves of garlic. Process or blend in a food processor or blender until mixture is well combined and finely chopped. I sometimes need to add a little more avocado or olive oil during this step if the mixutre becomes too chunky.
- Drizzle Chimichurri sauce over steak with a spoon and enjoy!
It’s great to pair South American wine with this style of food. But if you can’t find Tannat, you could also use a Chilean Cabernet Sauvignon, an Argentinian Malbec, or a Bordeaux style red blend from California.
This is one of my favorite recipes so I hope you enjoy! I love using left over sauce on grilled fish as well. Bon appetit!