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  • Writer's pictureCarlos Sarmiento

Skirt steak churrasco style with yuca fries and yellow aji-tomato sauce & 2019 Volver Tempranillo

(Photo by Carlos Sarmiento)


Inspired by my Peruvian roots, I am excited to share a new recipe that is quick to make but delivers exceptional flavor with every morsel.


Taking the beloved South American cut of beef, the skirt steak, churrasco style, served with traditional yuca (cassava) fries and accompanied by Peruvian ají amarillo (spicy Peruvian yellow pepper) sauce. Only that I've given the sauce my own spin, making it a bit smoky and slightly sweeter.


Pairing off this sensational dish, I'm opting for a refreshingly fruit-forward Spanish Tempranillo from Bodegas Volver.


Volver in Spanish means to return, to come back. I promise you that this wine and meal lives up to word volver. You'll definitely come back for más.


Let’s get cooking!


Menu:

Grilled "churrasco" skirt steak with yuca fries and yellow Peruvian aji-tomato sauce.


Wine pairing:

2019 Volver Single Vineyard Tempranillo

(D.O. La Mancha, Spain)


Serves 4


Ingredients

Sauce:

  • 4 Peruvian yellow aji peppers or (20 oz. can or jar of aji amarillo)

  • 1 large tomato

  • 2 tablespoons of sugar

  • 2 tablespoons of extra Virgin olive oil

  • 3 garlic cloves

  • 1 lime (juice)


Steak:


Yuca fries:


Directions

Sauce:

*Wear some gloves for protection.

  • First rinse and drain the aji. Split in half lengthwise and devein and remove seeds (you may keep some intact for more heat). Boil in small saucepan of water for about 10-15 minutes.

  • Drain and place peppers in food processor. Add the sugar, lime juice, tomato and garlic then pulse/blend.

  • Slowly drizzle in the olive oil as you puree it, emulsifying the mixture.

  • Pour sauce into a serving bowl.


Steak:

  • Season steak with sea salt, cracked pepper and olive oil on both sides. Cut steaks into 10-12 inch strips.

  • Grill at 350 degrees F until desired doneness. *Recommend no more than medium (134-145 degree F, internal temperature).


Yuca fries:

  • Cook yuca fries in air fryer or oven according to package instructions.


Serve it up!

On each plate, place steak in the middle of dish to look like a roll, leaving an empty center to nestle the yuca fries inside. *Optional: sprinkle extra salt and pepper on top of the steak and yuca fries.


Decorate the plate with aji sauce around the steak or on a small dipping bowl.


Buen provecho! Enjoy!

(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



(Photo by Carlos Sarmiento)



2019 Volver Single Vineyard Tempranillo

(D.O. La Mancha, Spain)

(Photo by Carlos Sarmiento)


About the wine...

Bodegas Volver celebrates traditional Spanish wine culture by showcasing its variety, depth and unique terroirs. We concentrate on cultivating Spanish indigenous varieties such as Monastrell, Tempranillo, Merseg- uera, Macabeo and Moscatel from the regions of La Mancha, Alicante, Valencia, Jumilla and Almansa – each wine telling the unique story of these regions.


Bodegas Volver was founded in 2004 by fourth generation winemaker, Rafa Canizares, who was instrumental in the Spanish wine boom of the 1990’s.



Today, he produces wine under different labels from a variety of DO’s. He is passing his winemaking philosophy of diversity, uniqueness and tradition while focusing on quality fruit and minimal intervention to the next generation of the family.


Over the years, Bodegas Volver has planted vineyards with the best terroir and quality potential. “Finca los Juncares”, the 29 hectare single vineyard of Volver and source for this wine, was planted in 1957, located at an altitude of 2156 feet in the eastern section of D.O. La Mancha in Las Mesas, Casa los Pinos.


In the high altitude plains of La Mancha, the vineyard experiences a continental climate –drenched with sunlight and drastic diurnal summer temperatures with nearly zero precipitation during the growing season.


The soils are very sandy and are intermixed with pure chalk and red clay, evening out the precious moisture for the vines. These harsh conditions result in rich red wines.


Tasting notes: Intense purple color. Aromas of tobacco, liquorice and blackcurrants. Full-bodied with hints of toast and mature fruit. Long balanced finish.


Grapes: 100% Tempranillo


Food pairing: Pairs nicely grilled meats, tomato based dishes, cold cuts, cheeses.


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


For more information, visit:

&


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

(Special discount promo code: CFW15)


(Photo by Claudia Ramirez)


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