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CH Wine Chimichurri Flat Iron Steak

We are starting off Summer right with the first of five Wine Pairings with Cameron Hughes, this recipe is easy, fast and will be a hit at all BBQ’s. Lot 339 is an incredible and Award Winning California Field blend. We wanted to keep this one simple. A good red wine deserves a tasty piece of red meat. We went with the Flat Iron cut specifically with Summer in mind. Its an easy piece to grill and pretty easy to treat. To accompany Jake and I wanted to do something signature for Cameron Hughes, but kept real classic; a riff on the traditional Argentinian steak sauce, Chimichurri. Instead of doing mainly vinegar and oil, we introduced fresh lemon juice accompanied by some fresh basil, traditional garlic, and parsley.

This is a great and easy recipe for your summer BBQ, and pairs wonderfully with the Field Blend. Enjoy!


Combine all ingredients for the chimichurri sauce in a small bowl and mix well. Set aside for service.

Pull steaks out of the fridge about 20 minutes before cooking. This tempers the meat and allows it to cook evenly. Season with salt and pepper before grilling. Over a hot grill, cook steaks 3-4 minutes per side for medium rare. Remove from heat and let rest for 5 minutes before slicing.

Serve sliced meat with generous ramekin of chimichurri. Makes 3-4 Servings.

Recommended Sides: Grilled Bread, Spinach Salad