World Malbec Day Recipe
This perfect pairing courtesy of Miguel Curiel from La Chula Mexican Kitchen highlights the bold fruit of the 2019 Narrative Malbec without overpowering the more subtle tertiary characteristics of the wine. The fresh herbs in the chimichurri sauce play a beautiful foil to the fruit forward mid-palate of the Malbec and the natural acidity of the wine brings the pairing unto full balance as it cuts through the rich flavours of the beed and cheese. Bon Appétit!
Steak Rolls with Chimichurri
Steak Roll Ingredients:
- 500 grams Inside Round Rouladen (6 x 7 inch long slices)
- 1 roasted red pepper jar (210ml)
- 2 cups baby spinach
- 240 grams mozzarella cheese (12 slices)
- 4 tbsp La Chula Mexican Kitchen Asada Rub
Chimichurri Sauce Ingredients:
- 1 cup chopped parsley
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 tbsp fresh minced garlic
- 1 tsp La Chula Mexican Kitchen Ancho Rub
- 1 tsp kosher salt
Directions:
1. To make the chimichurri sauce, simply mix all the ingredients in a bowl. Reserve 1/3 of this mix for brushing rolls while cooking.
2. Place rouladen on a cutting board, add one layer of baby spinach on top, leaving about one inch of space at the beginning of the steak, this will allow us to close and seal steak rolls better.
3. Next add one slice of mozzarella cheese, then a little of red onion slices, followed by a couple pieces of roasted red peppers.
4. Roll steak and secure with skewers.
5. Season well all sides with Asada rub.
6. Cook on a medium-high grill or griddle, brushing with chimichurri sauce while cooking. Flip rolls when have a nice searing and grill marks. Repeat cooking process for all sides.
7. Take it off the heat and let it rest for 5 min before slicing.
8. Slice steak rolls sushi style and serve them on top a toasted baguette or crostini, finish with more fresh chimichurri.
Pair this delicious appetizer with a glass of the 2019 Narrative Malbec, and you have a winning combination. Cheers!