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Sirloin strip steak, chimi-churri butter, French fries with herbs and roasted tomatoes

A pairing par excellence! And when it comes to preparing it, simplicity makes this dish even more exquisite. The chimichurri butter – with its spicy, hot and acid touch – will melt over the tender and tasty meat. The mixture of both in the mouth will embrace the entrance of the wine which, with its great body, tannicity and freshness, will turn every bite into an exceptional experience. The French fries will add texture, roughness, and the tomatoes will be in charge of rounding them off. A powerful wine – full of aromas and flavors – deserves a dish of this level.



  • Strip loin – 1 kg.
  • Potatoes – 1 kg.
  • Fresh herbs (oregano, chives, coriander and parsley) – 50 g.
  • Salt and black pepper
  • Olive oil
  • Plum tomatoes – 4 units

For the chimichurri butter:

  • Dried herb mix (oregano, rosemary and basil) – 1 cup
  • Chopped parsley – ½ cup
  • Chopped garlic – 1 tablespoon
  • Ground chili – 2 tablespoons
  • Sweet paprika – 4 tablespoons
  • Red wine vinegar – ½ cup
  • Salt and pepper
  • Butter – 750 g.


Hydrate the dried herbs with warm vinegar, let them stand for a few minutes, and add the rest of the herbs and spices. Cut the butter into cubes. Add the warm preparation to the soft butter and mix well; correct the salt and pepper seasoning. With the help of kitchen paper make a few rolls and keep them in the refrigerator.

Peel the potatoes and cut them into sticks. Fry them in abundant olive oil, and finish by adding chopped fresh herbs together with the salt and pepper.

Cut the plum tomatoes in halves and cook them in a low oven until they dry up (20 minutes approx.)

Cut the strip loin into the desired portions (200 to 450 grams each) and griddle or grill them.

Serve the meat hot with a cold slice of chimichurri butter on top, and accompany with the French fries and the roasted tomatoes.

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