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U.S. Highbush Blueberry Council

Carmenere Marinated Skirt Steak with Blueberry Chimichurri
BlueberrySteak2RT

Recipe by Chef Jon Polcyn of Restaurant Associates

Carmenere Marinated Skirt Steak Ingredients

  • 2 cleaned and skinned skirt steaks
  • 2 cups carmenere Chilean wine
  • ¼ cup aged balsamic vinegar
  • 1 tablespoon minced garlic
  • 3 sprigs fresh thyme
  • 1 small sliced white onion or shallots

Blueberry Chimichurri Ingredients

  • 1 cup fresh blueberries
  • ¼ cup extra virgin olive oil
  • 3 tablespoons dark red wine vinegar
  • 3 tablespoons chopped Italian parsley
  • 2 tablespoons minced onion or shallot
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped mint
  • 1 teaspoon minced garlic
  • ½ teaspoon sugar
  • ¼ to ½ teaspoon red pepper flakes
  • ½ teaspoon Sea salt
  • 1⁄8 teaspoon ground cracked black pepper to taste

Carmenere Marinated Skirt Steak Instructions

  1. Combine all ingredients, marinate for 24 to 48 hours
  2. Remove, season with sea salt and cracked black pepper and grill until desired doneness

Blueberry Chimichurri Instructions

  1. Blend all ingredients together until pureed
  2. Season to taste
  3. Serve with grilled skirt steak as a side condiment
  4. If allowed to stand, run blender briefly before serving

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