Grilled Steak with Chimichurri Sauce

When you eat this grilled steak with chimichurri sauce, it goes really well with the big, bold flavors of El Enemigo Cabernet Franc 2015. The strong flavor of the wine goes well with the juicy, tender steak, and the tangy chimichurri sauce makes every bite feel new. You will remember this delicious combination of foods for a long time.

Ingredients:

• 4 steaks ribeye or sirloin, 1 inch thick
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika

Instructions:

Preheat grill to medium-high heat

Season steaks generously with salt and pepper on both sides

In a bowl, mix together parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes, cumin, and paprika to make chimichurri sauce

Set aside

Grill steaks for about 4-5 minutes per side for medium-rare, or until desired doneness is reached

Remove steaks from grill and let them rest for a few minutes

Serve steaks hot, topped with chimichurri sauce