Wooldridge Creek Vineyard & Winery 2009 Zinfandel – Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter

2009 Zinfandel – Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter

2009 Zinfandel  The 2009 Zinfandel is a rich wine with aromas of black raspberry, wild herbs, and cedar. The full tannins are balanced by a long, bright, acidic finish. Enjoy now or age for 5-7 years.

Grilled Flank Steak with Chimichurri Sauce and Anchovy Butter

Serves 6-8

Anchovy Butter

8 oz butter, softened
1 can anchovies, drained and chopped
1 baguette

Using a food processor or hand mixer, blend butter and anchovies together until well mixed. Place in the middle of a piece of waxed paper, fold paper over, and roll into a log. Can be frozen up to 3 months.

Chimichurri

1 bunch parsley
¼ c lemon juice
¼ c olive oil
4 cloves garlic
½ tsp salt
½ tsp pepper

Blend together in a food processor.

Steak

1 (2-pound) flank steak
2 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper

Place steak on a plate. Rub half of Worcestershire sauce on one side, then flip, and rub the other half in. Sprinkle all over with salt and pepper, and let sit for 20 minutes to come up to room temperature. In the meantime, preheat grill.
Grill steak 8 minutes each side, and let sit for 5 minutes once it comes off the grill. After it has rested, slice on a diagonal across the grain of the meat.

To serve, slice open the baguette, and spread some anchovy butter on both halves (you will probably have extra butter left). Top with the slices of steak, and drizzle with the chimichurri sauce. Slice the open faced sandwiches into servable portions.