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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Grilled Gaucho Steak with Chimichurri Sauce

Estates Group


Ingredients

For the Chili Water:
1 Tbs. smoked paprika
2 Tbs. salt
1 cup warm water

For the Chimichurri Sauce:
1 bundle fresh flat leaf parsley
8 cloves garlic
1 1/2 tsp. smoked paprika
1 Tbs. fresh oregano
1/2 cup red wine vinegar
1 Tbs. lime juice
1 1/2 cups extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 lbs. skirt steak or flank steak, trimmed


Instructions

For the Chili Water: Mix all ingredients together in a large bowl and set aside.
For the Chimichurri Sauce: Place all ingredients in a blender and pulse until coarsely chopped. Set aside.

Prepare a medium-hot fire in the grill. Place the steaks on the grill and baste a couple of times with Chili Water. Cook about 4 to 6 minutes on each side, then transfer to a platter to let rest for 15 minutes. Slice the meat lengthwise into 1/2-inch slices and toss with chimichurri sauce.



    Suggested Pairings

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