BBQ Steak Uruguay Style with a Cooper’s Hawk Red Blend

When the theme for this post was announced, I began looking for an Uruguayan wine with a single-minded focus and didn't find one bottle in my city. I was fortunate that the host for this event, Cam from Culinary Cam was open to me making a dish from Uruguay and complimenting it with another wine.  Thank you, Cam!

Uruguay is a food-rich county with its tasty cuisine and its rich agriculture.  Many ranchers grow sheep, cows, poultry, and dairy along with crops like rice, vegetables, and a wide range of fruits. There is a fishing industry as well that yields bountiful seafood.   Uruguay is influenced by Spanish dishes and Italian cuisine, with approximately 40% of the population being of Italian descent.  

For the purpose of this post, I chose to BBQ a steak with homemade chimichurri sauce made from herbs from our own garden.  While I would have liked to have hosted an asado, the 100+ degree weather made that not such an appetizing idea. We chose a nice rib strip to BBQ over wood coals, even on this hot, hot day.

My husband chose to BBQ his steak in the way he traditionally does, which is described in great detail in How to Grill the Perfect Steak at Home. The steak is always the star on his plates, but we made this delicious chimichurri meat sauce for the steak, and wow! was it fantastic!

We paired this steak with Cooper's Hawk Red Wine Blend which was specially blended by The Hidden  Sea. Here is Cooper's Hawk tasting notes for this wine:

Yield 8-10

Author Terri Steffes

Prep time

5 Min

Total time

5 Min

Print

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Uruguay Chimichurri Sauce

Chimichurri sauce is an uncooked sauce made with fresh herbs. It is used as a condiment for many foods, but especially a BBQ steak.

Ingredients

• 1 c flat leaf parsley, tightly packed
• 1 c cilantro, tightly packed
• 1/2 c fresh mint leaves
• 1 small hot chili or red chili pepper flakes
• 1/2 small red onion, finely diced
• 1/4 c red wine vinegar
• 1/2 c extra virgin olive oil
• salt
• 2-3 raw garlic cloves

Instructions

1. Place all herbs in the food processor and finely chop. Watch carefully, you don't want a paste.
2. Add herbs, and the rest of the ingredients in a bowl and mix until well combined.
3. Serve on top of a hot steak.

Notes

Will keep about a month in a tightly sealed container in the refrigerator.

Used roasted garlic for a change of pace from the raw garlic.

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