Grilled Aged Shell Steaks with Chimichurri
Forget going out to eat or ordering takeout every time you crave Latin American food. Try making Grilled Aged Shell Steaks with Chimichurri at home. One portion of this dish contains approximately 46g of protein, 43g of fat, and a total of 586 calories. This gluten free, dairy free, paleolithic, and primal recipe serves 4. If you have salt and pepper, new york strip steaks, juice of lime, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 3 hours.
Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
Remove steaks from the refrigerator 20 minutes before grilling.
Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.
Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon
Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Le Cadeau Vineyard Rocheux Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 49 dollars.
Le Cadeau Vineyard Rocheux Pinot Noir