Grilled Steak with Celery Root Purée and Chimichurri Sauce
4
servings30
minutes20
minutes6
minutesKeep the screen of your device on
Ingredients
- STEAKS
4 6-8oz steaks
2 tsp extra virgin olive oil
2 tsp Worcestershire sauce
2 tsp B Cellars spice blend #8
- CHIMICHURRI SAUCE
2 cups picked parsley leaves
1/4 cup picked oregano leaves
3 cloves of garlic
1/2 tsp red chili flake
1 Tbsp sherry vinegar
1/2 cup olive oil
1 tsp salt
- CELERY ROOT PURÉE
1 large celery root, peeled
Salt to taste
Directions
- STEAK
- In a small bowl, mix olive oil, Worcestershire sauce, and B Cellars Spice Blend #8.
- Marinate steaks in mixture for 6-8 hours.
- Grill over medium-high heat until desired temperature is reached.
- Remove from heat and let rest for 10 minutes before slicing.
- CELERY ROOT PURÉE
- Cut celery root into 1in cubes.
- Boil until tender.
- Strain and then add to blender.
- Slowly add cold water until purée is smooth.
- Salt to taste.
- CHIMICHURRI SAUCE
- Place all ingredients into a blender and blend on high for 30 seconds.
- ASSEMBLE
- Spread celery root purée onto plate.
- Top with 6-8oz of sliced steak.
- Drizzle with chimichurri.
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Pairing Suggestions
Enjoy B Cellars Cabernet Sauvignon with this simple, perfectly seasoned steak. Chef Derick Kuntz created the marinade using his proprietary beef spice blend. It complements our wine perfectly by elevating exotic spice notes while the acidity matches the beef’s richness, leaving the palate primed for the next bite.
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