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Grilling Season Nears

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By Dan Clarke

Actually, grilling season has already begun for many of us. 

After all, we’re in California. Seldom do we need to sweep all the snow off the barbecue kettle to put a steak over the coals. We’re still in the first week of February, but I’ve already fired up the grill half a dozen times in 2020.

We found our Chimichurri-Marinated Strip Filet recipe at the website of the California Beef Council. Chimichurri is native to Argentina, not California, but that South American country knows its beef. And a good idea stands on its own, wherever it originated.

Chimchurri is flavorful—it’s zesty but shouldn’t overpower the flavor of the beef. We’re sure this preparation would taste fine with a bottle of Argentinian Malbec, but we suggest you stick with the California theme. How about pulling the cork on a bottle of really special Amador County wine, such as the Scott Harvey Vineyard 1869 Zinfandel.

 

Chimichurri-Marinated Strip Filets

Makes 4 servings

Ingredients

  • 4 beef Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)

Chimichurri Sauce:

  • 2 cloves garlic
  • 1/2 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon crushed red pepper

Instructions

1.  Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef Strip Filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

2.  Remove filets from marinade; discard marinade. Pat steaks dry with paper towels. Place filets on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3.  Serve filets with reserved Chimichurri Sauce.

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