Wine you'd be happy to drink (Recipe: grilled beef and potatoes with chimichurri sauce) {gluten-free}
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. With parsley straight from the garden, this sauce will burst into song! Serves 6.
Ingredients
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
Directions
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.
More recipes in The Perfect Pantry:
Grandma's beef brisket in the slow cooker
Grilled tamarind chicken
Mushroom pate
Summer sangria
Risotto with shrimp and asparagus
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
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I've been looking forward to this post! I loved this sauce on everything and am happy to see that it's made from relatively simple ingredients that I always have around.
I always buy the single serving bottles of wine... certainly not the best for drinking, but perfect to have around for cooking! And much more economical too.
Haha. Awesome ingredient. My problem with cooking with wine I'd be happy to drink is that I start drinking it before I cook with it.
I usually have to get two bottles :)
Great relationship advice---and I remember that original post (re: never having too many kitchen gadgets)!
I used to be more like Julia Child (and enjoy a glass of wine while cooking). Now I find I get too sleepy if I sip & cook, so I often wait until dinner is almost done or skip the wine entirely, which is most often the case. At any rate, I love chimichurri sauce although I've never prepared it at home. Why not? No idea! Going to make it though---perhaps even later today! Thanks for sharing Rebecca's recipe :) Can't wait to try it!
Wow, that looks completely delicious! Wish I had some to eat right now (I'm hungry!)
I've often wondered why certain relationships turn to vinegar. Thanks to you, I have the answer! Future prospects will be required to fill out your short questionnaire ...
Mary, I can't wait to make this again with parsley from the garden. The flavor is amazing.
Julia, whenever I write the words "leftover wine", someone always emails to me and says, "Leftover? Who has wine left over??!"
Nick, great advice. Two bottles it is!
Sandie, this recipe originated with Rebecca's Argentinean mother-in-law, so you know it's good. And so easy to make, too.
Kalyn, it's delicious, has a clean taste, and contains nothing unhealthy.
TW, perhaps I'm in the wrong line of work. Is it time to give up food blogging and get into the relationship advice business?
I have not tried this sauce, but it sounds realy tasty. We just put several sirloin steaks in the freezer. I may have to try it this week.
I buy wine to cook with that I could drink. The red wine I buy for cooking is Hearty Burgundy. It is more like a Merlot, but very inexpensive. I could use it for a Sangria and it would be good. I mostly use it for Roast Beef though.
Very good relationship advice, LOL!
Actually I don't eat beef but I like the 'presentation' above..
I've been looking for a good recipe for chimicurri perfect. I once sent mon mari around the neighborhood with a cup to borrow gin... He's a keeper
There are many takes on Chimichurri but I like yours with lots of fresh oregano.
great post....wine and chimmichurri..two of lifes staples hahaha
Camilla if you happen to read this know that chimmichurri can be used as a condiment for anything you eat....YES, its that delicious
YUMMMMMMM!
two of my favorite things: beef and "vinegar-ry" things!
I often buy bottled Goya brand Chimichurri and have never made it myself. I have to ask this question: if you weren't going to use the wine (my husband is a teetotaler) would you just leave it out or is there a substitute?
Oh! What a nice combination wine vinegar... chimichurri, I am sure that the beef must taste delicious as it looks :-)
I've had two steaks with chimichurri sauce during my visit to Ohio so when I get back I will be posting my recipe too.