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  • Writer's pictureCarlos Sarmiento

Meat N’ Bone Denver steak with red chimichurri & Gallo Pinto rice and 2020 Daou Estate Malbec

Updated: Feb 3

(Photo by Carlos Sarmiento)

When I first moved to Miami, the getaway to Latin America, one the many cuisines I tried and fell in love with was Nicaraguan.

To this day, one of my all time favorite dishes is a nice steak (usually flank, churrasco style) served with Gallo Pinto rice and chimichurri.

I am sure you already have many questions like: What is Gallo Pinto? And isn't chimichurri Argentinian?

Well, chimichurri is equally known and served in Argentina as it is in Nicaragua, and always with some sort of steak.

Gallo Pinto (which literally means spotted rooster), is the Nicaraguan name to (mixed) red beans and rice, a national treasure to the country's cuisine. The name most likely originates from the speckled appearance of the beans against the white rice.

Special thanks to my dear friend Xiomara Guerrero Incer (a Nicaraguan native) who not only gave me the Gallo Pinto recipe, but personally brought me the traditional red beans from Nicaragua. Gracias Xio!

(Photo by Hermes Rivera)

This posting is also the second part of a four-part series partnership with Meat N'Bone and Daou Vineyards.

This time, Meat N'Bone provided a 100% Grass Fed beef from One Farm Program.

(Photo by Carlos Sarmiento)

The single source farm used for the grass fed & finished program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool for this program.

All protocols already in place for Niman Ranch Beef will continue to be used for both programs:

  • Certified Humane

  • Sustainably Raised

  • No Anti-biotics, added hormones, or steroids

This program is very exclusive, harvesting only 40 cattle bi-weekly. It is not found in any retailers and is fully traceable from farm to plate. This is a truly unique program with exclusivity and protection put in place to protect its distribution partners and create enough supply for those who have access to it.

(Photo by Carlos Sarmiento)

Beautiful marbling right? Great texture.

Let‘s get cooking!

Menu: Pan-seared Denver steak with red chimichurri sauce and Nicaraguan style Gallo Pinto rice.

Wine pairing: 2020 Daou Estate Malbec

(Paso Robles, California)

Serves 4



  • 4 (10 ounces each, American Grass-fed ) of Denver cut beef steaks

  • Sea salt and fresh cracked pepper

  • 4 tablespoons of extra Virgin olive oil.

  • 3 tablespoons of butter

  • 2 garlic cloves (whole)

Chimichurri sauce:

  • 1/2 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 cup of fresh finely chopped parsley

  • 1 red chili, seeded and finely chopped

  • 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.

Gallo Pinto rice:

  • 1 cup of red bean

  • 3 cups of water (for beans)

  • 1 cup of jasmati rice

  • 1 1/2 cups of water (for rice, ideally you will use the water from the beans)

  • 4 tablespoons of extra Virgin olive oil

  • 3 garlic cloves, finely minced

  • 1 medium yellow onion, finely chopped

  • Sea salt & cracked pepper


*I recommend you make the chimichurri sauce and the beans a day before. If making the beans a day before, once the beans are cooked transfer the beans and the water it was cooked in into a sealed container (you will use the bean water to cook the rice in).


  • Season both sides of each steak with sea salt and cracked pepper. Lightly rub each side with a small amount of olive oil.

  • Pour the rest of the olive oil in large frying pan, preferably a cast iron pan. Heat up oil in pan medium/high heat.

  • Carefully place steaks in pan and sear for about 2-3 minutes each side. Add butter and garlic. Reduce heat to medium and spoon over melted butter on to of steaks. Cool for an additional 2-3 minutes on each side (steak will me about medium in doneness).

  • Remove pan from heat. Remove steaks from pan and let rest on a plate lightly tented with foil for about 3-5 minutes.

  • Slice steaks (against the grain) in 1/4 inch thick slices.

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.

Gallo Pinto rice:


  • Transfer beans to colander and rinse under cold running water. Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.

  • Bring beans to a boil over high heat. Reduce heat to maintain a simmer and cook beans for 30 minutes. Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat. Add salt and garlic, reduce heat to maintain a simmer, and cook until beans are tender, 30 to 60 minutes. Drain beans or, if desired, strain over a bowl and retain liquid (for rice cooking).


  • In a medium pot, bring water to a boil. Add 1 tablespoon of olive oil and stir.

  • Add rice, stir well. Cover pot with lid, reduce heat to to low and simmer for 15 minutes.

  • Remove pot from heat, fluff rice well and cover.

  • In a large pot heat up the rest of olive oil on medium heat. Add garlic and cook for 1 minute. Add onions and cook for 2 minutes or until translucent. Add cooked beans and stir and until beans are warmed. Add salt and pepper to taste. Mix well.

  • Reduce heat to low and add warm cooked rice. Stir well. Turn off heat. Move pan out and keep covered until serving.

Serve it up!

On each individual plate, spoon a hefty serving of the Gallo Pinto rice on the center. Next, place the slices of steak on top of the rice (staggered).

Finally, spoon some chimichurri sauce on top of the steak (or on the side of the steak, on top of the rice).

Buen provecho! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine…

The 2020 DAOU Estate Malbec comes exclusively from the DAOU Mountain terroir and is a benchmark for Bordeaux varieties from the Adelaida District.

2020 Daou Estate Malbec

(Paso Robles, California)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

Tasting notes:

ELovely fruit-driven aromas evoke plum, boysenberry, blueberry, cherry and strawberry jam on buttered toast.

Accompanying floral scents of violet and rose petal are interlaced with coffee, mocha and a whisper of peppermint.

Sumptuous and exuberant on the palate, this wine bursts with juicy flavors of cherry, cranberry and plum accented by dried strawberry, blueberry compote and crushed herbs.

The finish is graceful and lengthy, predominating with cherry and blackberry while imparting a touch of sandalwood.


90% Malbec

10% Cabernet Sauvignon

Food pairing: Bold, yet a consistently smooth and fruit forward wine that pairs well grilled dishes such as meats & vegetables.

Accolades: 95 Points by Robert Parker

For more information, visit:


Special thanks to Daou Vineyards for this unique opportunity to experience and pair this smooth


Special thanks to my new partners at Meat N'Bone for this exceptional beef steak that truly enhanced the food and wine pairing experience.

For more information and to order amazing products from Meat N'Bone, visit:


Decorative wine bottle collar drip ring by:

(Special discount promo code: CFW15)

(Photo by Tim Foster)

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