Matambre Skirt Steak – Serve with Cab Sauv

Beef | Food & Food Pairing

Marinade:
1 bell pepper, stemmed, seeded and finely chopped
5 cloves garlic, minced
1/4 cup Alexander Valley Cabernet Sauvignon
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt

Spice Rub:
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt and black pepper

Make a marinade by combining bell pepper, garlic, wine, and spices. Set aside. Cut skirt steak into 3 sections and place it in a nonreactive baking dish. Pour marinade over steaks and toss well to coat. Cover and marinate overnight in the fridge. Preheat grill to high. Mix spices in a bowl. Remove steak from marinade and season with spice mixture. Cook steaks for 4 minutes on each side. transfer steaks to a cutting board and let rest for 5 minutes. slice thinly acrements.