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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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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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