Hungry? Stop reading immediately. Seriously. Turn away now, because we’re about to offer you a sneak preview of Esquire Weekly’s Masterclass in choosing, buying, cooking and eating that most noble of foods, steak.
From knowing which butcher to visit, and what to look for when you’re there all the way up to the wine you should be drinking with it, once you’ve finished this you’ll be swanning around like you’re Clement bloody Freud.
It’s packed with experts, butchers, chefs and Masters of Wine – but let’s start with Gaucho’s master griller, Fernando Larroude and his chimichurri salsa. He insisted that we feature it, saying “This recipe is very simple, and everyone has their own version, but if meat’s on the grill, you should have chimichurri nearby.” We weren’t about to argue.
And here’s the recipe…
1/2 white onion; 1/2 red pepper; 3 cloves garlic; 1 bunch parsley; slug of olive oil; splash of sherry vinegar; salt and black pepper; pinch of aji molido (Argentinean chili powder)
Finely chop the onion, pepper and garlic, then pick the parsley leaves and finely chop them too. Mix all ingredients and add the oil and some sherry vinegar. Season with salt, pepper and aji molido. (Aji molido is an Argentinian ground red chilli, full of flavour but milder and sweeter than those used in the UK. Substitute a mild chili powder if you can’t find it.)
2010 Pulenta Gran Malbec, £25.95
As near a perfect match for a juicy steak as one could hope for. Is it the bold, dense plum fruit, or the mouth filling density of wine, or perhaps the creaminess of the oak? Either way, the layers of flavour are complemented by an attractive textural quality.
Now all you need to do is choose which steak to put it on. We can help you with that…
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