Grilled Sirloin and Chimichurri

Greg Ehrlich is the organ player and band chef for Allen Stone. A big fan of Castoro Cellars, he periodically guest blogs exploring the relationship between food, wine, and being a touring musician.

Servings: 6

Pair With: Due Mila Nove

Source: Recipe By Greg Ehrlich Courtesy of Castoro Cellars

INGREDIENTS

Chimichurri
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh cilantro, washed
• 3/4 cup fresh flat leaf (Italian) parsley
• 2 garlic cloves, peeled, finely minced
• 1 shallot finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried or fresh oregano
• 1/2 teaspoon dried crushed red
   pepper

DIRECTIONS

1. Combine parsley, cilantro (and oregano if using fresh) on cutting board and cut roughly into medium sized pieces.
2. Toss into medium sized bowl with remainder of ingredients and let sit at room temperature while bbq’ing. Even more delicious if you make it half a day in advance. 
3. Grill your sirloin to your preferred level of doneness. Heap chimichurri on top. 
4. Generously pour yourself a glass of MM9 and enjoy. 

Chef's Notes:

This cuisine is bright, easy, fresh and delicious. It pairs great with bbq beef, but also works well with chicken. Avoid the temptation to blend your herbs in the blender, and chop them all by hand. I can’t tell you why but it just tastes better.



Recipe Courtesy Of

Castoro Cellars

As owners of Castoro Cellars, one of the oldest wineries in the Paso Robles region, the husband and wife team of Niels and Bimmer Udsen couldn’t be more excited about the direction their winery is headed more than 30 years later.