This is a recipe that I have asked my husband to make to celebrate several of my trips around the sun over the last 15 years. It’s truly a birthday-worthy dish! Get ready to discover South America’s best-kept barbecue secret. Colombian grill masters love their marinades and sauces, adding layers of flavor that others might skip.
Although we didn't create these recipes, they are too good not to share. We swapped beer with 1 cup red wine (Gård Malbec to be exact - also our pairing recommendation) and added a few smashed garlic cloves. Dive into a mouthwatering Colombian flank steak, bursting with the flavors of cumin, green onions, Malbec, and covered with a fresh green sauce of jalapeños, oregano, green onions, sweet onions, and cilantro with the two recipes below.
Pairs beautifully with our absolutely fantastic 2021 Malbec, as well as our no longer available 2020 Malbec! Perhaps you have a bottle waiting in your cellar for just such an occasion?
Malbec-Marinated Columbian Grilled Flank Steak With Aji Sauce
Serves 6-8
Recipes inspired by: Beer-Marinated Flank Steak with Aji and Guacamole Recipe | Bon Appétit & Aji Sauce Recipe | Epicurious
Recommended pairings: 2021 Malbec and 2020 Malbec (no longer available for sale, but you if you have one in your cellar, it would be another excellent pairing as well)
FOR THE STEAK
Ingredients:
2 1 1/3-pound flank steaks
1 Tbsp dried oregano
2 tsp ground cumin
4 garlic cloves, smashed
Coarse kosher salt
1/4 c extra-virgin olive oil
1 1/4 c green onions, thinly sliced (about 6)
1 c Malbec
1/2 c Worcestershire sauce
Instructions:
Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, wine, garlic, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. Can be made 1 day ahead. Keep chilled.
Preheat barbecue to medium-high heat. Brush grill rack lightly with oil. Grill steaks to desired doneness, about 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form criss cross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes.
Thinly slice steaks across the grain. Transfer to a platter and serve with Aji Sauce (see recipe below) and a bottle of Gård Malbec. Enjoy!
FOR THE AJI SAUCE
Ingredients:
1/2 c seeded jalapeño*, coarsely chopped (about 4 large)
1/2 c green onions, coarsely chopped (about 2 large)
1/3 c sweet onion*, coarsely chopped (such as Walla Walla or Vidalia)
1/4 c fresh cilantro, coarsely chopped
2 Tbsp (or more) red wine vinegar or fresh lime juice
3/4 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
Instructions:
Combine jalapeño chiles, green onions, sweet onion, and cilantro in a food processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tbsp and process until mixture is blended but some texture still remains.
Transfer to small bowl. Stir in 3/4 tsp salt, 1/4 tsp pepper, and more vinegar to taste, if desired. Can be made 1 day ahead. Cover and refrigerate.
*Pro tips:
No two jalapeños are the same. We recommended adding half of what the recipe calls for, tasting, then adding more if you like. As we all know, you can't go back on something like that. 🙂
We do not recommend skipping or substituting the sweet onions. You really need that hint of sweetness in this dish.
