Grilled Bistro Steak with Chimichurri & Corona Bean and Summer Pepper Ragout
Pairs well with: Sangiovese & Barbera
This recipe highlights the peak ripeness of these seasonal treats. Furthermore, it showcases one of our favorite cuts of beef and makes for a great dish to kick off grilling season.
4 bistro steaks or petit tenders
5 T pure olive oil, divided
1 c chopped parsley
¼ c chopped oregano
3 garlic cloves, microplaned
2 T chopped capers
2 t lemon juice
2 t red wine vinegar
¼ t salt
1 c extra virgin olive oil
2 bell peppers cut in wide strips
½ yellow onion, julienned
2 t chopped garlic
1 T tomato paste
¼ c white wine
2 c cooked corona beans
1 T chopped parsley
Preheat the grill. Rub steaks with salt, pepper and 2 T olive oil. Allow to sit at room temperature for 45 minutes. Grill to your desired doneness and allow to rest for 5 minutes before slicing.
Mix together the first 10 ingredients (except steak and pure olive oil) and let sit at room temperature.
Sweat onions and peppers over medium high heat in 2 TB oilve oil until they begin to soften. Add garlic and cook for 30 seconds. Add tomato paste, stir and cook for 1 minute. Deglaze with white wine, add beans and cook until hot and almost dry. Remove from heat and stir in parsley and 1 TB pure olive oil, Season to taste with salt.
Spoon ragout onto the center of the plate. Fan sliced steaks over the top and garnish with chimichurri.