Flank Steak with Chimichurri

Pair With Pinot Noir

Flank Steak with Chimichurri and Pan Sauce with Roasted Fingerling Potatoes and Broccolini
From J. Cage Chef Nick Stegner



1 packed cup Parsley
2 tablespoons of fresh Oregano (fresh Mint or Cilantro can add a nice twist)
2 tablespoons Red wine vinegar
1/3 cup Olive oil
1 tablespoon Honey/sugar
Salt and pepper to taste
3 cloves fresh Garlic
1/2 medium Shallot
Add all ingredients into a food processor or blender. Process until it is of sauce consistency. Adding more oil if needed to thin.

Flank Steak

2lbs of Flank Steak
Marinate in Olive oil, Garlic powder, Onion powder, Black pepper
Season with salt before cooked
Take the steak and cover with Olive oil and spices. Let marinate for one hour before cooking. Heat a cast iron skillet or grill to very hot. Cook steak for 5 minutes on each side for a perfect medium rare. Take off the heat and let the steak rest before slicing.

Pan Sauce

3/4 cup Pinot Noir
2 tablespoons Butter
After removing the steak from pan, deglaze with the Pinot, scraping the bottom of the pan. Let the Pinot reduce by about half. Once reduced, add the butter to make a silky sauce.

Roasted Fingerling Potatoes

Olive oil, Salt, Pepper, Garlic
Cut potatoes in half, lengthwise. Coat with Olive oil and season with salt and pepper to taste. Add garlic to taste.
Roast in a 350 degree oven for 20-30 minutes.


Olive oil, Salt, Pepper
Coat broccolini with oil and salt and pepper to taste. Roast in a 350 degree oven for 20-30 minutes.

Chef Nick’s Comments:

Great veggies, steak and potatoes, simply jazzed up with some chimichurri sauce. J. Cage Pinot Noir is going to go well with any red meat and works well with this dish because it is earthy enough for red meat and fruity enough for an acidity based sauce such as chimichurri. Fresh and clean summer grill out dish.

For this dish, I would suggest marinating your steak, and making the chimichurri first, this can sit and wait for your meal. Prep your veggies and get them in the oven, cook your steak and then make your pan sauce! This will ensure that all your components finish cooking at the same time.