Grilling a good cut of meat is an art and a perfectly cooked steak is the foundation of any summer meal.
This is well known by Argentine winegrowers Marcelo Pelleriti and Miguel Priore, creators of Pelleriti Priore wines, who know the art of combining a good glass with a piece of meat.
Here are his tips for cooking a quality barbecue and his suggestions for accompanying it:
1. Choose the right cut: Start with a high-quality skirt steak or ribeye steak.
2. Bring to room temperature: Let the steak rest at room temperature before grilling for about 2 hours. Avoid placing the meat directly on the grill from the refrigerator to ensure even cooking.
3. Season properly: Sprinkle salt on the meat about 5 minutes before placing it on the grill. This helps enhance the flavor without extracting too much moisture.
4. Preheat the grill: Make sure the grill is very hot before placing the steak on it. This will create a beautiful sear and retain the juices. (this is very important to create the Maillard reaction)
5. Cooking time: Cook the steak for 5 to 7 minutes on the first side, then flip and cook for another 4 minutes on the other side for medium rare.
6. Rest before serving: Let the steak rest for 3 minutes after grilling. This helps the juices to distribute, resulting in a tender, juicy steak.
7. Sides: For a balanced and refreshing side dish, we recommend pairing skirt steak with a crunchy salad or roasted vegetables.
Pelleriti Priore Wines
At the heart of Pelleriti Priore wines is a team of highly skilled experts, with over 250 years of combined experience in the subtle art of winemaking in 30 global markets.
The brand’s ambition is clear: to produce extraordinary wines that leave an indelible mark on the palates of wine lovers and enthusiasts, and that also magnify the prestige of Argentina’s wine heritage around the world.
Signature Cabernet Franc
Varietal:100% Cabernet Franc
Ageing: 12 months in French oak barrels. Bottle storage for 6 months.
Tasting Notes: Fresh: Red plums and red currants. Herbs: Green, Pepper and Mint. Spicy: Pepper and Paprika.
Food pairing: BBQ Meat, Chicken and Vegetables, Lamb, Pork, Goat Milk Cheese, Sausages
Price: $20. Available at wine.com
Signature Malbec
Varietal: 100% Malbec
Aging: 12 months in French oak barrels. Storage in bottle for 6 months.
Tasting Notes: Velvety texture with aromas of sandalwood and violets. Rich dark fruit flavours: black cherries and blueberries.
Food pairing: BBQ beef, chicken and vegetables, lamb, blue cheese and gorgonzola, shrimp scampi, grilled salmon. Price: $20 Available at wine.com
NEW YORK STEAK IN ASPARAGUS SAUCE
Yield: 2 servings
Ingredients:
2 pieces of New York style steak, one inch thick
200 grams of asparagus
3 fresh jalapeno peppers
3 garlic cloves
1/2 cup vegetable oil
1 lemon, juice
Salt and pepper to taste
Preparation:
Place the cut of meat on the grill over indirect heat for 10 minutes. Then move it to direct heat to seal it and create a crust on the meat.
Remove from heat and set aside. Char the asparagus, jalapeño pepper and garlic cloves over direct heat for approximately five minutes.
Place them in the blender and season with salt and pepper to taste, add the lemon drops and oil gradually until a creamy consistency is achieved.
Slice the cut and cover with the sauce.
CHEF TIPS
For ideal cooking on the grill:
– Use a thermometer to measure the degrees of each protein.
– Chicken: the safe eating temperature is 165 degrees Fahrenheit.
– Meat: a cut like the New York, approximately one inch thick, should read 100 degrees Fahrenheit.