Churrasco

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Ingredients:

NY Strip Steak, Fingerling Potato, Ancho Chili Powder, Smoked Paprika, Onion Powder, Garlic Powder, Salt, Pepper, Parsley, Oregano, Red Bell Pepper, Garlic, Red Wine Vinegar, Cherry Tomato, Thyme, Extra Virgin Olive Oil

How We Got Here:

The fingerling potatoes are blanched and cooled. By blanching we can ensure a crisp texture when we finish in the oven. Our seasoning for these potatoes is a mixture of smoked paprika, garlic powder, onion powder, ancho chili, salt, and pepper. The New York Strip Steak is wet aged and cut to 10oz portions. The chimichurri is a blend of minced oregano, parsley, red bell pepper, garlic, red wine vinegar, and smoked paprika. As the chimichurri sits its flavors intensify. The tomato confit starts with heirloom cherry tomatoes, olive oil, garlic and thyme that are baked in a 200 degree oven for 2 hours. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Susana Balbo Malbec, 2017  (Total Wine $27.99)

Churrasco is to Argentinians what burgers are to Americans. In Argentina, you’ll almost always find bottles of local Malbec on the table, and it’s a great alternative to Cabernet. So we are calling for an Argentinian Malbec to pair with this Latin American dish. It’s no secret that you want to break out your big red wines with steak. When that steak is grilled, don’t be afraid to serve wines that have seen some new oak—the smoky-sweet flavors of the barrels work well with the char on the meat. Well-to-do families in the Southern state of Rio Grande do Sul in Brazil actually have open-fire pits in their homes. But don’t call in the contractor just yet—Chef Lucas has recreated a churrasco experience for you. The deep color and robust flavors of intense, plush fruit with a velvety texture are a natural wine pairing with this South American classic.

Malbec tends to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. In France, plantings of Malbec are now found primarily in Southwest France, though the grape is grown worldwide. It is now celebrated as an Argentine varietal as it was introduced to Argentina in 1868 and is now widely planted throughout the country. Malbec from Argentina produces softer, less tannic-driven wines than those from France. Malbec is also grown in the US, Australia, New Zealand, South Africa, Brazil, British Columbia, Peru, Italy and recently in Canada and Mexico. While Argentine wines are considered New World wines, they actually have a rich history dating back more than 400 years. Winemaking practices were spread throughout Argentina – much as they would be later, in California – by Spanish missionaries planting vines to ensure a supply of sacramental wines. Though the growing conditions around the Andes Mountains are high and dry, these settlers used and improved upon the natives’ agricultural practice, which channeled melting snow and ice from the Andean peaks to irrigate the vineyards.

This particular selection comes from Mendoza, the most popular Malbec region of Argentina, and has aromas of blue fruit, blackberries and black tea. It has a medium to full body, very fine tannins and a fresh and clean finish.

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