Argentinian Spicy Malbec-infused Skirt Steak with Chimichurri Sauce and Creamy Garlic Mashed Potatoes

Allergens

None

Ingredients

• 12 oz skirt steak
• 1 cup red wine (malbec)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• 4 medium
• sized potatoes
• 1/2 cup milk or cream
• 3 cloves garlic
• 1 cup fresh parsley
• 1/2 cup fresh oregano
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. In a shallow dish or bowl, combine the skirt steak, malbec wine, half of the minced garlic, paprika, cumin, salt, and pepper. Marinate for at least 30 minutes, up to overnight.
2. Preheat oven to 400°F (200°C). Wash and peel the potatoes, then cut into evenly sized chunks. Boil them in salted water until fork tender, about 15 20 minutes. Drain and mash with milk or cream, garlic, and a pinch of salt and pepper to taste. Set aside.
3. In a food processor or blender, combine parsley, oregano, remaining garlic, red wine vinegar, olive oil, salt, and pepper. Process until smooth, creating the chimichurri sauce. Set aside.
4. Heat a large oven safe skillet over medium high heat. Remove the steak from the marinade, reserving the marinade liquid. Sear the steak on both sides for 1 minute per side, then transfer the skillet to the preheated oven. Cook for another 4 6 minutes, depending on desired doneness.
5. Remove the skillet from the oven and let the steak rest for 5 minutes before slicing against the grain. Serve the skirt steak alongside mashed potatoes and chimichurri sauce.

Chef’s Insight

To enhance the mouthfeel, let the steak rest for 5 minutes before slicing against the grain.

Notes

Make sure to use fresh ingredients for the best flavor and texture.