This staple of Argentinian cuisine is updated with tomatillos and cilantro, for a new way to spice up and transform an ordinary steak. This delicious sauce can also be used on a variety of other meats, or even as a salad dressing, to reinvent an everyday meal.
- 4 tomatillos
- 2 cloves garlic
- 1 cup packed cilantro leaves
- 1 teaspoon white vinegar
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes (optional)
- 4 tablespoons extra-virgin olive oil.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper.
Husk, core and coarsely chop tomatillos. In food processor, combine tomatillos with coarsely chopped cloves garlic, cilantro leaves, white vinegar, kosher salt and red pepper flakes (optional). Pulse until evenly chopped. While pulsing, drizzle in tablespoons extra-virgin olive oil.
Rub steak with extra-virgin olive oil. Season with kosher salt and black pepper. Cook steak according to instructions. Top with chimichurri and serve.
“While it would be easy to pair this dish with Malbec or Cabernet Sauvignon, let’s do something a little more fun,” says Anna-Christina Cabrales, beverage director and sommelier for New York City’s Fifty. She recommends the Broc Cellars 2014 Cabernet Franc from Santa Barbara. “I think of Cabernet Franc for this pairing to accentuate the green herbaceous and vegetal tones of the steak,” says Cabrales. This particular one, she says, “has good energy, vibrant acidity and minerality—all the right elements to elevate the spice and body of this dish.”