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  • Carlos Sarmiento

Grilled marinated skirt steak, Dijon-Parsley compound butter & Honey-herbed roasted carrots

Another Argentinean inspired dinner & wine pairing, with a modern twist.

(Photo: Carlos Sarmiento)


Normally, one pairs any meal with its proper wine, however this time, I did the opposite.


I had a fantastic and rare blend wine from Argentina’s famed Uco Valley, located in the Mendoza province, aching to be opened and paired with something worthy of its flavors.


(Photo: Hector Ramon Perez)


The Uco Valley is highly considered by many, one of the best wine regions in Argentina. With fairly high altitudes, ranging from 3,000 to 4,000 feet above sea level, as well as varied daytime and nighttime temperatures, all make for key ingredients in providing excellent wines that boast wonderful fruit concentration, colors, aromas, flavors and textures.


(Photo: Carolina Marinelli)


A bold and intensely great wine deserves an equally distinct dish.


Steak, of course, has to be the main dish. Aside from amazing wines, Argentina is known for its many types of meats used in their renowned parrilladas (barbecues).

So what better pairing, than a churrasco-style steak? Entraña (skirt steak) is a typical Argentinean beef cut, and one of my all-time favorites.


(Photo: Deby Rodriguez)


I am giving this steak dish a modern twist by introducing a quick, yet flavor-packed marinade that will make it extremely tender and juicy.

To accentuate the steak, I am also adding a compound butter with Dijon mustard, fresh parsley and just a hint of cayenne pepper for some added heat.

To counter balance the intrepid flavors of the steak and butter, the perfect accompaniment calls for something on the sweet side...some honey roasted carrots.


Let’s get cooking!


Menu:

Grilled churrasco-style marinated skirt steak with Dijon-Parsley compound butter and honey-herbed roasted carrots


Wine pairing:

2019 Santa Julia - Mountain Blend

(Malbec - Cabernet Franc) Reserva

(Uco Valley, Mendoza - Argentina)


Serves 2-3


Ingredients

Steak:

  • 1 1/2 lbs of outside skirt steak cut in equal-size pieces (approx 5-6 inches long each)

  • 1/4 cup soy sauce

  • 1/3 cup extra Virgin olive oil

  • 2 teaspoons of freshly minced garlic

  • pinch (1/4 teaspoon) of cayenne pepper

  • pinch (1/8 teaspoon) of cardamom

  • Himalayan salt & cracked pepper (to apply to taste on both sides of steak before marinading)


Butter:

  • 1 stick of unsalted butter

  • 2 tablespoons of dijon mustard

  • 3 tablespoons of freshly chopped Italian parsley

  • pinch of cayenne pepper


Carrots:

  • 1 1/2 cup baby carrots cut diagonally

  • 1/4 cup extra Virgin olive oil

  • 1/2 tablespoon of freshly cracked pepper

  • 1/2 tablespoon sea salt

  • 3 tablespoon of local honey (used raw & unfiltered Florida Keys wildflower honey) www.piratehatapiary.com

  • 1 1/2 tablespoons of apple cider vinegar

  • 2 tablespoons of freshly chopped Italian parsley

  • 2 tablespoons of freshly chopped thyme


Directions

Steak:

  • Season steaks on both sides with salt and pepper.

  • In a large bowl, mix soy sauce, olive oil, garlic, cayenne pepper, and cardamom.

  • Add steaks to mixing bowl, ensuring that all steaks are coated with marinade, cover with plastic and refrigerate for at least 15 minutes.

  • Grill steaks to desired doneness.


Butter:

  • Place a stick of butter in a bowl and softened at room temperature.

  • Add dijon mustard, parsley, and cayenne pepper to butter and mix thoroughly.

  • Place butter mixture on a plastic cling film and roll up tightly the ends to form a tube shape.

  • Refrigerate until butter is set and firm.


Carrots:

  • Preheat oven to 400 degrees F.

  • In a medium sized bowl toss carrots with olive oil, salt and pepper.

  • Spread carrots evenly on a baking sheet and roast for 20 minutes.

  • In the same bowl stir together honey and apple cider vinegar. Add roasted carrots and toss well to evenly coat.

  • Return to oven and roast for an additional 10 to 20 minutes longer.

  • Remove from oven, toss again with fresh parsley and thyme.

Serve it up!

Given that this meal only has two components, I highly recommend a simple yet elegant plating by first slicing the steaks into thick, 1-inch slices on a cutting board.

Later the sliced steaks on individual plates and add the carrots on the side. Place a dollop of the herbed butter on top of the steak and serve.


Buen provecho! Enjoy!


(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


About the wine...

Special thanks to my friends at Winesellers Ltd. for their wonderful contribution of this rare and most exceptional blend wine.


A complex nose with a bouquet of plums, cherries, and jam, expressing both spicy and vanilla notes; it blends wonderfully with the blueberry and violet aromas of the Cabernet Franc.


In the mouth, the Cabernet Franc adds dark fruit and spices to the velvet tannins and rich Malbec flavor, making a perfect combination that results in a complex, elegant wine of great concentration.


2019 Santa Julia - Mountain Blend

(Malbec - Cabernet Franc) Reserva

(Uco Valley, Mendoza - Argentina)

(Photo: Carlos Sarmiento)


Tasting notes: Complex nose with Malbec – a bouquet of plums, cherries & jam expressing both spicy and vanilla notes, blending wonderfully with blueberry and violet aromas of the Cabernet Franc.


Grapes: 70% Malbec and 30% Cabernet Franc


Food pairing: Grilled meats (beef, pork, lamb) and vegetable dishes and medium-sharp cheeses.


For more information, visit:

http://www.winesellersltd.com/wine-brand/Santa%20Julia.html


http://www.winesellersltd.com/wine/Mendoza/Santa%20Julia/Santa%20Julia%20Reserva%20Mountain%20Blend/2019.html


Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)

(Photo: Ash Edmonds)

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