LCBO Food & Drink Early Summer 2019

BAVETTE WITH CHIMICHURRI , ARGENTINIAN STYLE

½ tsp (2 mL) sweet smoked paprika 1 tsp (5 mL) dry oregano Salt to taste

finish cooking for another 4 to 5 minutes or until instant-read thermometer reads 120° to 130°F (50° to 54°C) for a medium-rare steak. 4 Allow the steak to rest in a warm place for 5 minutes. Slice against the grain for maximum tenderness. Serve with chimichurri either driz- zled over or on the side. Serves 2 to 3 WHAT TO SERVE Pelee Island Lighthouse Cabernet Franc VQA LCBO 145441 $13.95 This local Cabernet Franc’s vivid berry fruit, bell pep- per, light smoky oak and herbaceous tones will har- monize with the rustic nature of the steak and accom- panying chimichurri. The wine’s rounded tannins and acidity help cleanse the palate, completing the match. Catena Malbec VINTAGES ESSENTIALS 478727 $19.95 An Argentinian Malbec such as this offers flavours of black fruit, herb and toasty, smoky oak that are sure to complement the taste of the bavette. It also offers enough weight and balanced structure to stand up to the richness of the dish.

BAVETTE 2 portions bavette steak, each 8 oz (225 g) 1 tbsp (15 mL) neutral oil (such as grape-seed,

“The quality of the ingredients one chooses to use has a major impact on this dish” says Chef Iliopoulos. “Good-quality oil and vine- gar goes a long way for the chimichurri (and any salads or dressings). Grass-fed beef is what we prefer at Tanto. It has a more ‘full’ and desirable taste and it’s healthier.” The chimichurri makes enough for four steaks. Reserve what you don’t need for another use. It will stay refrigerated for two weeks. If ba- vette, which comes from the belly portion of the cow, is unavailable, then flank steak is the best substitute.

sunflower or canola) Kosher salt to taste 1 tbsp (15 mL) unsalted butter

1 Mince the parsley, fresh oregano, shallots and garlic by hand or in a food processor. Stir together in a bowl with olive oil, red wine vin- egar, paprika, dry oregano and salt to taste. Some texture is ideal. Set aside. 2 Allow steaks to come to room temperature for an hour before cooking. Rub steaks lightly with oil. Season to taste with salt. 3 Preheat heavy pan (preferably cast iron) on medium-high heat for 5 minutes. Add steak and cook for approximately 4 to 5 minutes for the first side, until a beautiful dark golden- brown crust forms. Flip it, add the butter and

CHIMICHURRI 1 cup (250 mL) packed flat-leaf parsley ¼ cup (60 mL) packed fresh oregano 3 tbsp (45 mL) chopped shallots 1 tsp (5 mL) chopped garlic ½ cup (125 mL) olive oil 3 tbsp (45 mL) red wine vinegar

FOOD & DRI NK EARLY SUMMER 2019 123