Wine you'd be happy to drink (Recipe: grilled beef and potatoes with chimichurri sauce)
You know that I seldom give relationship advice here in The Perfect Pantry, and when I do, it is the very best advice. So you can trust what I'm about to tell you.
If you are seeking your life partner, and you are a non-drinker who likes to cook with wine (like I am), ask yourself these very important questions before you give your heart away.
First, does your prospective partner drink wine, and will he or she be happy to drink whatever is left from your cooking? (This is the best case.)
Second, if you ask this partner-to-be to bring home a bottle of wine you'd be happy to drink (if only you weren't a teetotaler), will he or she know that cooking wine is not wine for cooking?
Third, will he or she ask the all important question: what are we having for dinner?
Fourth, will he/she be willing to knock on doors with an empty measuring cup to borrow a cup of wine from a neighbor when your own supply runs out?
If the answer to these questions is yes, you are on the road to a happy life together. Trust me.
What is wine you'd be happy to drink?
Wine for cooking doesn't have to be expensive (in fact, for stews and long-cooking dishes, it's not worth spending a lot of money on a bottle of wine), but it has to be good enough to serve with the meal.
How/where to store:
If red, on the countertop for a few days; if white or rose, in the refrigerator. Make sure the bottle is well sealed; exposure to air will cause the wine to begin to turn to vinegar.
More facts about wine you'd be happy to drink, and ingredient photos, in The Perfect Pantry:
Wine you'd be happy to drink (Recipe: green herb risotto)
Grilled beef and potatoes with chimichurri sauce
Chimichurri originated in Argentina, where it's still the most popular sauce for the famous beef of that region. This recipe comes from the first blog I adopted, From Argentina With Love, so you know it's authentic. With parsley straight from the garden, this sauce will burst into song! Serves 6.
24 oz beef steak (sirloin, flank, or skirt steak would all be perfect)
6 large red-skinned or Yukon Gold potatoes, sliced 1/4-inch thick
Olive oil (several tablespoons)
2 teaspoons each: kosher salt and fresh black pepper
For the chimichurri:
4 Tbsp lemon juice
1/4 cup red wine vinegar
1/4 cup red wine
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh oregano
1/4 tsp red pepper flakes
1/2 cup minced fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Remove the meat from the refrigerator and allow it to come to room temperature. Drizzle on a few teaspoons of olive oil, and sprinkle with salt and pepper on both sides. Place the sliced potatoes in a large bowl, drizzle on some olive oil and season with salt and pepper. Toss the potatoes with your hands to make sure all of the slices are coated.
Preheat your grill to HIGH.
Combine all (except the oil) of the chimichurri ingredients in a bowl, and stir with a wooden spoon until the ingredients have combined. Add the oil and mix well. Store unused portion in a jar in the refrigerator. Shake well before serving.
When the grill is hot, cook the meat for 5 minutes per side (more or less, depending on the cut or thickness). Remove from heat and set aside.
Place the potato slices in a single layer on the grill. Cook for 3-4 minutes per side, or as needed until the potatoes are tender but not falling apart.
Slice the meat and arrange on a platter with the potato slices. Pour some of the chimichurri sauce over both the meat and potatoes while they are still a bit warm; the potatoes and meat will absorb a bit of the vinegar. Pass the rest of the sauce to be added at the table.
Other recipes that use wine you'd be happy to drink:
Italian wine biscuits, from Rosa's Yummy Yums
Decadent sausage and lentils, from Becks & Posh
Red wine cupcakes with cream cheese frosting, from We are not Martha
Red-wine-poached rhubarb, from David Lebovitz
Crockpot braised country style pork ribs in tomato and red wine sauce, from Cookin' Canuck