We only rarely eat beef. Chicken and pork are the main stays of meat for us. When we eat beef, we tend to choose filet mignon. Other steak choices may be skirt steak (for Fajitas), New York strip, hanger steak, and flat iron steak. Flat iron steak is from the shoulder and flavorful but is not known for tenderness. I had a package of flat iron steak in the refrigerator bought some time ago (it was now a few days from the “sell-by” date). We also had fresh oregano and thyme left over from when we made baked cauliflower with chimichurri sauce. So, we decided to have flat iron steak with chimichurri sauce on one work week evening. I served this with grilled tomato and potato salad and my baguette.
“Drink 2015 – 2020 The 2011 Pulchrum Crespiello is sourced from a very old vineyard of the red grape Vidadillo -also known as Crespiello- one of the few remaining in the zone. The wine is aged in oak barrels for a long time as the wine maker feels the tannins of the fruit need it. It has smoky, balsamic oak aromas, with black, ripe fruit and some mineral hints. The palate is medium-bodied, with abundant, grainy tannins and flavors of chocolate, coffee and plums with a mineral finish. It should polish its tannins with a little bit more time in bottle. Bioenos is the consulting form of Pepe Gracia who also produces wines with his own label. He seems to be somehow specialized in Vidadillo/Crespiello an old, almost extinct red grape in the zone. Well-made, slightly technological wines.”
We really liked this wine. We tasted nice minerals with mostly dark fruit and rather strong tannin. This wine went very well with the grilled meat and chimichurri sauce. The sauce added multidimensional herbal bright notes to the wonderful flavor of the meat. The additional avocado added a different texture and almost seemed like another type of meat. This meal was quite the splurge!