Friday, June 15, 2012

Cheers to Dad!

This Sunday, we’ll all take some time out to appreciate the slightly corny, sometimes silly, and always loveable men in our lives – our dads! We know how much they have done and continue to do for us, so it’s time to give something back to the man who always has our backs. They say the way to a man’s heart is through his stomach, so how better to show your dad how much you love him than cooking him a fantastic meal paired with an even better glass of wine?

Grilled Skirt Steak with Sun-Dried Tomato and Almond Salsa 

For the salsa:
• 1/2 cup almonds, toasted and finely chopped
• 1/4 cup oil-cured black olives, finely chopped
• 1 medium shallot, peeled and finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped
• 2/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tablespoons best-quality red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

At least 1 hour before cooking the steak, combine all of the ingredients in a non-reactive bowl and stir well to combine. If making several hours before cooking steak, cover and refrigerate. Adjust seasoning and bring to room temperature before serving. Makes about 1 1/2 cups.

For the steak:
• 3 pounds skirt steak, trimmed and cut into 5-inch wide pieces
• Kosher salt and freshly ground pepper to taste

Preheat a grill to medium-high heat or heat a grill pan over high heat until just smoking. Season the meat with the salt and pepper and cook about 5 to 7 minutes per side for medium-rare. Let rest 5 minutes before serving, with the salsa drizzled over or served alongside. Serves 6 to 8.

Pair this with a full bodied glass of Argentian Malbec, like BODEGAS ESCORIHUELA Malbec Mendoza Don Miguel Gascón Reserva. Dad will feel all the love you have for him with such

Thank you, Wine Spectator for this fabulous recipe and wine pairing.

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