Grilled Skirt Steak with Chimichurri Sauce and Paprika Potatoes
Why Elyssa chose this pairing: When I tasted Patricia’s Cuvée the flavors danced around my palate and left me with an underlying herbaceous note. I chose this pairing because the fresh herbs in the chimichurri pull out a different herbal side of this wine that we do not often see. The decision to grill the meat enhances the slight smoky aspect without overpowering the delicate fruit flavors this wine offers. Who doesn’t love steak and potatoes? Paprika has a subtle spice flavor rather than an intense heat spice. This will pull out all of the intricate spice details in this Pinot Noir blend, while the creamy potato calms the tannins and acid. The spicy notes, silky tannin and balanced acid are beautifully intertwined with each bite of this juicy grilled skirt steak and fresh chimichurri.
Serving size: 2 people
- 1 to 1 ½ lb skirt steak
- 1 bunch cilantro
- 1 bunch parsley
- 1 small shallot
- 3 tablespoons of red wine vinegar
- ½ teaspoon of red pepper flakes
- ¾ cup olive oil
- 4 cloves of garlic
- Half of a lime
- Salt and pepper to taste
- 2 cups of potatoes – your choice
- 1 teaspoon paprika
- ½ tablespoon salt
- ¼ teaspoon of ground black pepper
- 1 tablespoon of olive oil
- Half hour before you intend to start cooking, take the skirt steak out of the fridge and do any trimming needed (unwanted fat or tissue). Make tiny cuts on both sides of the meat, about 1 inch apart. Cut on a slight slant to ensure you are not cutting through the meat and making any holes. Lightly salt and pepper both sides. Set aside.
- Preheat the oven to 375 F for the potatoes.
- Quarter the potatoes
- You can peel or keep the skin on – that is your choice.
- Add olive oil, paprika, salt and pepper to the potatoes and toss until evenly coated.
- Lay the potatoes out on a foil lined sheet pan and bake for 40 minutes.
- Time to make the chimichurri – Add the cilantro, parsley, shallot and garlic to the food processor. Give it a few pulses until the ingredients are roughly chopped.
- The chimichurri is easiest to make in a food processor but can be done by hand if one is not available.
- Slowly add the olive oil and vinegar while the machine is running.
- Add in the red pepper flakes, lime and salt/pepper to taste. Give it a few more pulses until all ingredients are finely chopped and incorporated. Set aside and chill until ready for use.
- Once there is about 15 minutes left for the potatoes to cook you will want to start cooking the steak. Turn on the grill to let it come up to temperature.
- Add a little olive oil to all of the steak to ensure it does not stick to the grates of the grill.
- Cook for 2-5 minutes on each side. This depends on how you like your steak to be cooked!
- Remember that skirt steak is thin and does cook fast.
- Remove the steak from the grill and let it rest for a few minutes before slicing.
- You will want to slice the steak thinly, spread the chimichurri sauce over top and add your potatoes on the side.
- If the steak is too rare you can place it into a cast iron on medium heat or place it in the oven until you reach the desired color.
Enjoy with Dobbes Family Estate 2017 Patricia’s Cuvée Pinot Noir
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Recipe by, Elyssa Ternay
Tasting Room Ambassador