Monday, April 20, 2009

Argentinian Grilled Steak with Sherry Vinegar Steak Sauce and Grilled Scallions

Saturday's weather was amazing - low 70s, light breezes, and sunny. We grill year-round, but something felt different about grilling on the first day of great weather this spring. To celebrate I wanted to make something new.

I browsed through a few Bobby Flay recipes and bookmarked this recipe for Argentinian Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions. Instead of making skewered beef, we grilled sirloin steaks. My changes are noted below.


The marinade...

  • 1 cup packed fresh flat-leaf parsley
  • 1 cup packed fresh cilantro leaves
  • 2 heads garlic, unpeeled, halved horizontally
  • 2 jalapeno peppers, tops trimmed
  • 1/2 cup canola oil I used olive oil
The steak...
  • 18 ounces sirloin, cut into 1-inch dice I used three small sirloin steaks and did not dice them for skewering

The green onions...

  • 12 green onions, trimmed
  • Salt and freshly ground black pepper
  • Canola oil I used olive oil
Sherry Vinegar Steak Sauce...
  • 4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped I used roasted red peppers
  • 1/2 cup aged sherry vinegar I couldn't find aged sherry vinegar, so I did some research and combined 1/3 c sherry cooking wine with 2 tbsp red wine vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish, drained
  • 2 tablespoons honey
  • 1 tablespoon molasses I omitted this
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • Marinate the beef: Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  • Make the steak sauce: Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

  • Cook the steak: Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
  • Cook the green onions: Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.

  • Serve beef with with grilled scallions and Sherry Vinegar Steak Sauce.

Wow - what great flavor! The steak was even great and full of flavor without the sauce. The sauce added an extra punch, but it definitely wasn't necessary.

I served the steak and green onions with some roasted potatoes.

I took 5 red potatoes, slice them in half and then into slices (semi-circles). I tossed them with sliced onions, olive oil, salt, pepper and paprika. They baked for 40 minutes on 425.

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  1. Looks great!!!! YUM...I love all of Bobby Flay's BBQ recipes...they always turn out pretty tasty!

  2. I adore these flavors. This will be on my 'must make' list!