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Bistro Steak with Chimichurri

Recipe Date: March 30, 2021
Prep: PT1H 1 hour | Cook: 30 minutes
Total Time: PT31M 1 hour, 30 minutes
Difficulty: Easy
Measurements: Imperial (US)

This recipe highlights some of our favorite grilling season favorites including of our favorite cuts of beef. Pair with our Home Ranch Zinfandel for an elevated BBQ experience.

Ingredients

  • 4 bistro steaks or petit tenders
  • 5 Tablespoons olive oil, divided
  • 1 cup chopped parsley
  • ¼ cup chopped oregano
  • 3 garlic cloves, microplaned
  • 2 Tablespoons chopped capers
  • 2 teaspoon lemon juice
  • 2 teaspoon red wine vinegar
  • ¼ teaspoon salt
  • 1 cup extra virgin olive oil
  • 2 bell peppers cut in wide strips
  • ½ yellow onion, julienned
  • 2 teaspoon chopped garlic
  • 1 Tablespoon tomato paste
  • ¼ c white wine
  • 2 cup cooked corona beans
  • 1 Tablespoon chopped parsley

Preparation

Steak

Preheat the grill. Season steaks with at least 1 teaspoon salt, pepper and 2 Tablespoons olive oil. Allow to rest at room temperature for 45 minutes. After your steaks have rested and your grill is heated, cook your steaks to desired doneness and allow to rest for 5 minutes before slicing. Serve with chimichurri sauce and pepper ragout.

Chimichurri

In a small bowl, add parsley, oregano, garlic, capers, lemon juice, red wine vinegar, ¼ teaspoon salt, and olive oil. Stir to combine and set aside. Can be made ahead of time and refrigerated.

Ragout

In a sautée pan over medium-high heat, add 2 tablespoons olive oil and cook onions and peppers until softened. Season with salt to taste, add garlic and cook for 30 seconds. Add tomato paste, stir and cook for 1 minute. Add white wine and beans and cook until nearly all liquid has been evaporated. Remove from heat and stir in 1 tablespoon parsley and 1 tablespoon pure olive oil, season to taste with salt.

Plating

Spoon ragout onto the center of the plate. Fan sliced steaks over the top and garnish with chimichurri.

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