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  • Carlos Sarmiento

Grilled pear & steak autumn salad with rosemary-thyme chimichurri and 2019 Alta Vista Estate Malbec

Updated: Jan 27


(Photo: Carlos Sarmiento)


“Eat more veggies! Eat more fruit! Okay, Okay…I will!”


Sounds familiar? I am sure that for many, just like for me, it rings true today as it did many years ago when growing up.

Many have asked me to feature more veggie-based dishes and salads. Well, I got inspired once again by Argentinian flavors (grilled steak, provolone and chimichurri) and added some grilled yellow squash and sliced pear for a crisp and refreshing texture. Perfect for the autumn season.


(Photo: Christian von Koenig)


For the chimichurri sauce I decided to try new fragrant version by adding fresh rosemary and thyme.


Now this is my kind of salad!

Let‘s get cooking!

Menu: Grilled pear and steak autumn salad with rosemary-thyme chimichurri sauce featuring romaine, yellow squash, grape tomatoes and sharp provolone.


Wine pairing: 2019 Alta Vista Estate Malbec (Mendoza, Argentina)

Serves 2


Ingredients Chimichurri sauce:

  • 1/2 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 cup of fresh finely chopped parsley

  • 1 1/2 tablespoons of fresh finely chopped rosemary

  • 1 teaspoon of fresh finely chopped thyme

  • 1/2 tablespoon of fresh lemon zest

  • 3-4 cloves garlic , finely chopped or minced

  • 1 tablespoons of dried crushed red pepper flakes

  • 3/4 teaspoon dried oregano

  • 1 teaspoon coarse salt

  • 1/2 teaspoon of cracked pepper


*Note: you will probably have some leftover sauce that can last about 3-5 days if well covered and refrigerated. Steak:

  • 1 pound of top sirloin steaks, cut in 1 inch sized cubes

  • Sea salt, cracked pepper and ground sage

  • Extra Virgin olive oil


Salad:

  • 4 cups of romaine lettuce, cut in short strips (separated in 2 cups each per serving).

  • 1 pear. Peeled, cut in 1/8 inch slices.

  • 1 yellow squash, Peeled and cut in 1/4 inch slices.

  • 1/2 cup of of sharp provolone cheese, cut in cubes (separated in 1/4 cup each per serving).


Directions Chimichurri sauce

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. If time allows, allow sauce to sit for at least 2 hours. * Note: Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.


Steak, pear & squash:

  • Add sea salt and cracked pepper on both sides of the steaks pieces. Grill according to preferred doneness. Place cooked steak on a deep dish and loosely tent (cover) with foil, letting it rest for approximately ten minutes.

  • Grill on low heat pear and yellow squash, approximately 2-3 minutes on each side. Remove from grill and place on deep dish for later adding to salad bowls.


Serve it up!

The final preparation for this salad is actually its own plating.

A chef I admire smartly stated that the trick to eye-appealing salads is to showcase all of the ingredients as prominently as possible before eating (then mix the ingredients up when you’re about to eat). Wouldn’t you agree?


This arrangement should be made for each individual serving. Finish off by spooning a drizzle of the chimichurri sauce on top of the steak and serve (you can always spoon a little more before mixing the salad).


Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)

Chimichurri sauce

(Photo: Carlos Sarmiento)


About the wine...

Great wines are produced in unique places. Alta Vista’s 516 acres of estate vineyards are situated in the best terroirs of Mendoza, at a minimum of 3,200 feet above sea level.

Each vineyard receives expert treatment tailored to each individual grape variety via specific methods called Terroir Management®.


The wine undergoes long pre- and post-fermentation macerations, to extract optimal aromas and color, and to enhance the volume and quality of the tannins.


Half the wine is aged for 12 months in 100% French oak barrels, followed by an additional 4 months aging in bottle prior to release from the winery. 2019 Alta Vista Estate Malbec

(Mendoza, Argentina)

(Photo: Carlos Sarmiento)

Tasting notes: Intense red with purple hues. Fresh berries and cherry aromas with delicate notes of wood well integrated.

In mouth, chewy, crisp, full-bodied and clean finish. Can be cellared up to 7 years.


Grapes: 100% Malbec


Food pairing: This wine pairs well with grilled beef steak, pork tenderloin, lamb and veal with fresh herbs.


Accolades:

92 Points

jamessuckling.com

91 Points

Wine Advocate


For more information, visit:

https://m.kobrandwineandspirits.com/portfolio/release/alta_vista_estate_malbec_2019

&

www.kobrandwineandspirits.com


Special thanks to my friends at Kobrand Wine and Spirits for this wonderful wine pairing collaboration.

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

(Special discount promo code: CFW15)


(Photo: Fermin Rodriguez Pénelas)


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