Memorial Day is a day of remembrance. A day to honor of military personnel who died in service to our great nation.
It is also a day in which many celebrate it by making home-cooked meals, particularly bbq/grilling.
Carlos’ Food & Wine brings you an incredibly easy recipe, yet one that elevates the senses. Enjoy some marinated grilled steak like you’ve never had before, with a delicious herbed compound butter and paired with a wonderful Argentinian red blend wine from Santa Julia.
Cheers and thank you to those that made the ultimate sacrifice.
Let‘s get cooking!
Menu:
Grilled churrasco-style marinated skirt steak with Dijon-Parsley compound butter and honey-herbed roasted carrots
Wine pairing:
2019 Santa Julia – Mountain Blend
(Malbec – Cabernet Franc) Reserva
(Uco Valley, Mendoza – Argentina)
Serves 2-3
Chef Sarmiento
Ingredients
Steak:
1 1/2 lbs of outside skirt steak cut in equal-size pieces (approx 5-6 inches long each)
1/4 cup soy sauce
1/3 cup extra Virgin olive oil
2 teaspoons of freshly minced garlic
pinch (1/4 teaspoon) of cayenne pepper
pinch (1/8 teaspoon) of cardamom
Himalayan salt & cracked pepper (to apply to taste on both sides of steak before marinading)
Butter:
1 stick of unsalted butter
2 tablespoons of dijon mustard
3 tablespoons of freshly chopped Italian parsley
pinch of cayenne pepper
Carrots:
1 1/2 cup baby carrots cut diagonally
1/4 cup extra Virgin olive oil
1/2 tablespoon of freshly cracked pepper
1/2 tablespoon sea salt
3 tablespoon of local honey (used raw & unfiltered Florida Keys wildflower honey) www.piratehatapiary.com
1 1/2 tablespoons of apple cider vinegar
2 tablespoons of freshly chopped Italian parsley
2 tablespoons of freshly chopped thyme
Directions
Steak:
Season steaks on both sides with salt and pepper.
In a large bowl, mix soy sauce, olive oil, garlic, cayenne pepper, and cardamom.
Add steaks to mixing bowl, ensuring that all steaks are coated with marinade, cover with plastic and refrigerate for at least 15 minutes.
Grill steaks to desired doneness.
Butter:
Place a stick of butter in a bowl and softened at room temperature.
Add dijon mustard, parsley, and cayenne pepper to butter and mix thoroughly.
Place butter mixture on a plastic cling film and roll up tightly the ends to form a tube shape.
Refrigerate until butter is set and firm.
Carrots:
Preheat oven to 400 degrees F.
In a medium sized bowl toss carrots with olive oil, salt and pepper.
Spread carrots evenly on a baking sheet and roast for 20 minutes.
In the same bowl stir together honey and apple cider vinegar. Add roasted carrots and toss well to evenly coat.
Return to oven and roast for an additional 10 to 20 minutes longer.
Remove from oven, toss again with fresh parsley and thyme.
Serve it up!
Given that this meal only has two components, I highly recommend a simple yet elegant plating by first slicing the steaks into thick, 1-inch slices on a cutting board.
Later the sliced steaks on individual plates and add the carrots on the side. Place a dollop of the herbed butter on top of the steak and serve.
Buen provecho! Enjoy!
About the chef
Chef Carlos Sarmiento
Carlos Sarmiento is an award-winning filmmaker & public relations professional as well as a food & wine aficionado. The one constant factor throughout his life’s travels and professional experiences has always been and continues to be, his love and appreciation for cultures, cooking and wine.
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