© Reed Davis
Recipe
Ingredients
- Six 7-ounce beef tenderloin steaks (1 1/2 inches thick)
- Coarse sea salt
- Tortilla Española
- Chimichurri Sauce
- Salsa Criolla
Directions
- Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Española and bowls of Chimichurri Sauce and Salsa Criolla.
The jalapeños and the garlic in the chimichurri add noticeable heat to the grilled meat. Look for a Merlot with enough fruit to tolerate the spice, such as the 1995 Bodegas Weinert from Argentina or, from California, the 1995 Tessera or the 1995 Franciscan.
Search for easy-to-find rich, velvety merlot
Slideshows
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- From Translating Steak Frites, Memorial Day Cookout
- Published October 1998
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