Chef Jose Garces’ Alambres de Carne Recipe
These lovely skewers comes from Jose Garces of Garces Restaurants — catch him at Harlem EatUp! where he will be a guest chef during the Dine-In alongside Chef Melba Wilson of Melba’s. These beef skewers are perfect for pairing with a number of different Bordeaux Wines, with the most obvious being a Bordeaux Red, but try a Bordeaux Clairet for something a little different.
Ingredients
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1 bunch parsley
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1 bunch cilantro
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2 cloves garlic
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2 cups vegetable oil
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2 pounds skirt steak (cut into 1-ounce cubes and placed on skewers)
Directions
Place parsley and cilantro in blender (stems and all), as well as garlic and oil. Blend on high speed for twenty seconds until relatively smooth. Marinade should still have a little texture.
Coat steak in marinade (reserving 1/2 cup of marinade for plating) and let marinate for at least thirty minutes but no more than two hours.
Season with salt and pepper and grill to desired temperature. Serve immediately and garnish with reserved marinade and coarse sea salt.
Wine Pairing
This tasty beef dish will marry perfectly with a number of different Bordeaux wines. The most obvious go-to wine would be a supple, fruity Bordeaux Rouge or a red wine from the Côtes de Bordeaux – with enough tannins to break down the protein in the meat and plenty of dark red and black fruit flavors to add layers of complexity and depth to the dish. If you want to try something different, search out a Bordeaux Clairet – chilled. Clairet is a Bordeaux specialty and could be described as either a deeply colored rosé wine with just the right amount of tannic grip, or a light-bodied, pale red wine. Either way it is a perfect pairing for this South American inspired beef dish.
Craving more great Harlem EatUp! recipes? Find more here.
