Australian wines, Maxwell Wines, McLaren Vale, Red wines, Shiraz, Wine and Dine, Wine and Food, Wines from Australia
Grilled rump steak with chimichurri and Australian Shiraz
Apr
When barbecue season kicks off, you need an Australian wine that can hold its own.
Australian wine and grilled meat—it’s a combination that has stood the test of time for decades. Australian Shiraz is made to be served alongside a smoky rump steak. It brings power, spice, and a velvety depth that perfectly complements the smoky flavors of the grill. When the first warm evenings of the year invite you to fire up the grill, that’s the perfect moment to open a bottle of Shiraz from McLaren Vale. The recipe with chimichurri—an Argentine herb sauce made from fresh parsley, garlic, and olive oil—turns this dish into a dinner you and your guests should treat yourselves to even as you’re serving it.
Ideal wine pairing: Maxwell Silver Hammer Shiraz (McLaren Vale, Australia)
It presents a deep, rich purple color and unfolds a seductive bouquet of dark forest fruits—blackberry, black cherry—on the nose, underpinned by subtle notes of toasted oak. On the palate, it is juicy and lively: vibrant dark berry flavors, embedded in silky, well-integrated tannins and a fresh, balanced acidity that gives the wine length and structure. The Maxwell Winery is situated on the southern slope of a massive limestone hill in the heart of McLaren Vale—a terroir that lends the Shiraz a natural minerality and depth that clearly sets it apart from other Australian Shiraz wines. This combination of power and elegance makes the Silver Hammer the ideal companion for a grilled rump steak: the roasted aromas of the meat and the spicy freshness of the chimichurri find their perfect counterpart in the wine.
The recipe:
Grilled rump steak with chimichurri and Australian Shiraz
Equipment
- 1 Holzkohlegrill oder Gasgrill
- 1 Grillzange
- 1 Fleischthermometer
- 1 Schneidebrett aus Holz
- 1 Steakmesser
- 1 Kleine Schüssel für Chimichurri
- 1 Stabmixer oder Mörser
Ingredients
- 2 Sirloin steaks approx. 250 g each, at least 3 cm thick
- 2 Tablespoon of olive oil
- Coarse sea salt
- Freshly ground black pepper
- 1 a bunch of fresh parsley
- 3 garlic cloves
- 2 tablespoon red wine vinegar
- 1 teaspoon of dried oregano
- ½ teaspoon of chili flakes
- 6 Tablespoon of olive oil for chimichurri
- Salt to taste
Instructions
PREPARATION:
- Take the steaks out of the refrigerator 30 minutes before grilling and let them come to room temperature.
- Finely chop the parsley, garlic, red wine vinegar, oregano, chili flakes, and olive oil, then mix them together. Season with salt to taste—that’s your chimichurri.
- Preheat the grill to high heat (about 280–300 °C direct heat).
COOKING STEPS:
- Rub olive oil on both sides of the steaks, then season with salt and pepper.
- Place the steaks on the hot grill and cook for 3–4 minutes on each side (for medium-rare: internal temperature 54–57 °C).
- Remove the steaks from the grill and let them rest on a wooden board for 5 minutes.
SERVE:
- Slice the steaks against the grain and arrange them on a dark slate plate.
- Drizzle the chimichurri generously over the meat or serve it on the side.
- Garnish with coarse sea salt and fresh rosemary.
SIDE DISHES:
- Grilled corn on the cob with herb butter
- Crispy Rosemary Potatoes from the Oven
- Green Salad with Lime Dressing
Nutrition
