|350 g||flank steak|
|200 ml||olive oil|
|30 ml||white wine vinegar|
|olive oil for greasing|
Cabernet Sauvignon, 2003
Cabernet Sauvignon is one of the most famous red wines in the world. It is a worthy partner for this charismatic dish thanks to its superb taste of black currants and its occasional hint of green bell pepper.
Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.
Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.
Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.