Californian, Sauces, Steak, Wine

Wine Sauce Argentina-Style Steak

Wine Sauce Argentina-Style Steak

Pair with a California Merlot or Central Coast Pinot Noir. Serves 2.

  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon red chili pepper flakes
  • 2 steaks (top round, tri tip, or top sirloin)
  • 1 teaspoon cooking oil such as grapeseed oil
  • 1/4 cup red wine (drinking wine)
  • sea salt and pepper
  • lime wedges, for serving
  1. To make the sauce: in a small bowl mix the parsley, cilantro, vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon red chili pepper flakes.
  2. Heat a large skillet to High. Sear the steak for 1 minute on each side until almost blackened.
  3. Lower heat to Medium and add 1 teaspoon cooking oil to skillet. Cook steak 4 minutes each side for medium to medium-rare. After each side is cooked, immediately add the wine to deglaze the skillet about 10 seconds.
  4. Transfer steak to a platter to season with salt and pepper.
  5. Serve the steak topped with the parsley/cilantro sauce, then spoon some wine sauce from the skillet on top of the steak.
  6. Serve with lime wedges.


11 thoughts on “Wine Sauce Argentina-Style Steak

  1. I finally got a chance to try this recipe…yum…very good!

    Posted by 1visionmultimedia | January 14, 2014, 5:17 am
  2. Nice!…sounds great..will Pinterest this for the future.

    Posted by 1visionmultimedia | October 12, 2012, 7:48 am
  3. That looks succulent. The ingredients look like a great combination although if you’ve read my post on personal issues w/chili peppers & red pepper flakes, I will put maybe 6 pepper flakes in 🙂

    Posted by dianeskitchentable | October 2, 2012, 12:49 pm
  4. Wow –that looks fantastic!

    Posted by Anne | October 1, 2012, 3:28 pm
  5. This really looks delicious! We normally don’t top our steaks with anything, but I think we are going to have to give this a try!

    Posted by Beyond The Green Door | October 1, 2012, 2:38 pm

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