Taste
Grill & Groove: Flat iron Steak Tacos, Malbec & the Rhythm of Summer

Pair this with 2022 Malbec

There’s something great about a laid-back summer night — grill’s going, music’s on,
and you’ve got just enough time to enjoy it all.
When we make this dinner — flat iron steak tacos with chimichurri and a simple grilled corn salad — it’s one of those meals that’s easy to pull together but hits every time. No fuss, just good food with bold flavor.
The tacos have that perfect combo of charred steak, fresh herbs, and bright citrus, and the corn salad brings the crunch and creaminess. We love pairing it with our 2022 James Cole Malbec — it’s smooth, full of dark fruit and spice, and stands up to the richness of the dish without overpowering it. Cooking together like this reminds us to slow down, catch up, and just enjoy the moment — glass of wine in hand and all.
Cheers,
James & Colleen
and you’ve got just enough time to enjoy it all.
When we make this dinner — flat iron steak tacos with chimichurri and a simple grilled corn salad — it’s one of those meals that’s easy to pull together but hits every time. No fuss, just good food with bold flavor.
The tacos have that perfect combo of charred steak, fresh herbs, and bright citrus, and the corn salad brings the crunch and creaminess. We love pairing it with our 2022 James Cole Malbec — it’s smooth, full of dark fruit and spice, and stands up to the richness of the dish without overpowering it. Cooking together like this reminds us to slow down, catch up, and just enjoy the moment — glass of wine in hand and all.
Cheers,
James & Colleen
Groove to the music
We threw together a few of our favorite tracks for this one. Chill, soulful, and just the right vibe for grilling and hanging out.
Listen Here
Listen Here
Ingredients: For the steak and marinade
1 ½ pounds
flat iron steak
¼ cup
soy sauce
2 tablespoons
olive oil
¼ cup
red wine vinegar
2 tablespoons
minced garlic
½ tablespoon
ginger paste (or minced ginger)
1 teaspoon
black pepper
Ingredients: For the Chimichurri
½ cup
packed fresh Italian parsley
¼ cup
packed fresh cilantro leaves
2
garlic cloves, roughly chopped
½ teaspoon
kosher salt
½ teaspoon
ground cumin
½ teaspoon
crushed red pepper flakes
½ cup
olive oil
⅓ cup
red wine vinegar
Optional additions:
shallots, jalapeno, oregano
For Assembly and Toppings
8-12
corn or flour tortillas, warmed
1-2
Sliced avocado
1 cup
Crumbled feta or cotija cheese
Optional toppings:
pickled red onions, , lime wedges, hot sauce.
Ingredients: For the Grilled Corn Salad with Cherry Tomatoes & Avocado
4 ears
of fresh corn, husked
1 cup
cherry tomatoes, halved
1
ripe avocado, diced
¼
small red onion, thinly sliced
2 tablespoons
fresh cilantro, chopped
1 tablespoon
fresh mint, chopped (optional but refreshing)
Juice of 1–2
limes (to taste)
2 tablespoons
olive oil
Salt & pepper to taste
Optional:
pinch of chili flakes or Tajín for a subtle kick
Instructions: For the steak and chimichurri
1. Marinate the steak
Trim any visible fat from the steak and pat dry with paper towels. In a shallow dish or a resealable plastic bag, combine the soy sauce, olive oil, red wine vinegar, minced garlic, ginger paste, and black pepper. Add the steak, ensuring it's well coated, and marinate in the refrigerator for at least 4 hours or up to 24 hours.
2. Make the chimichurri
While the steak is marinating, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley and cilantro, chopped garlic, kosher salt, ground cumin, and crushed red pepper flakes. Gradually whisk in the olive oil and red wine vinegar until well combined. Set aside at room temperature.
3. Cook the steak
Preheat your grill or a cast-iron skillet to medium-high heat (around 450°F). Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare, or adjust to your desired doneness (130°F for medium-rare with an instant-read thermometer).
4. Rest and slice the steak
Remove the steak from the grill and let it rest on a cutting board, covered loosely with foil, for 5–10 minutes. This allows the juices to redistribute, resulting in a more tender steak. Slice the steak thinly against the grain.
5. Warm the tortillas
Warm the tortillas using your preferred method: Dry skillet: Heat a skillet to medium-high and cook each tortilla for 15–20 seconds per side until warmed through and slightly charred.
Oven: Wrap a stack of tortillas in aluminum foil and heat in a 350°F oven for about 10 minutes.
Microwave: Place a damp paper towel between each tortilla in a stack and microwave on high for 30–60 seconds.
6. Assemble the tacos Arrange the warmed tortillas, sliced steak, and chimichurri sauce on a platter. Set out your desired toppings, such as sliced avocado and crumbled cheese. To assemble, place a few slices of steak on a tortilla, spoon some chimichurri over the top, and add your favorite toppings.
Serve immediately and enjoy!
Trim any visible fat from the steak and pat dry with paper towels. In a shallow dish or a resealable plastic bag, combine the soy sauce, olive oil, red wine vinegar, minced garlic, ginger paste, and black pepper. Add the steak, ensuring it's well coated, and marinate in the refrigerator for at least 4 hours or up to 24 hours.
2. Make the chimichurri
While the steak is marinating, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley and cilantro, chopped garlic, kosher salt, ground cumin, and crushed red pepper flakes. Gradually whisk in the olive oil and red wine vinegar until well combined. Set aside at room temperature.
3. Cook the steak
Preheat your grill or a cast-iron skillet to medium-high heat (around 450°F). Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare, or adjust to your desired doneness (130°F for medium-rare with an instant-read thermometer).
4. Rest and slice the steak
Remove the steak from the grill and let it rest on a cutting board, covered loosely with foil, for 5–10 minutes. This allows the juices to redistribute, resulting in a more tender steak. Slice the steak thinly against the grain.
5. Warm the tortillas
Warm the tortillas using your preferred method: Dry skillet: Heat a skillet to medium-high and cook each tortilla for 15–20 seconds per side until warmed through and slightly charred.
Oven: Wrap a stack of tortillas in aluminum foil and heat in a 350°F oven for about 10 minutes.
Microwave: Place a damp paper towel between each tortilla in a stack and microwave on high for 30–60 seconds.
6. Assemble the tacos Arrange the warmed tortillas, sliced steak, and chimichurri sauce on a platter. Set out your desired toppings, such as sliced avocado and crumbled cheese. To assemble, place a few slices of steak on a tortilla, spoon some chimichurri over the top, and add your favorite toppings.
Serve immediately and enjoy!
Instructions: For the Grilled Corn Salad with Cherry Tomatoes & Avocado
1. Grill the corn: Brush the corn lightly with olive oil and grill over medium-high heat, turning occasionally, until nicely charred (about 8–10 minutes). Let cool slightly, then slice the kernels off the cob.
2. Toss the salad: In a large bowl, combine the grilled corn, cherry tomatoes, avocado, red onion, and herbs.
3. Dress it: Drizzle with lime juice and olive oil. Season with salt, pepper, and optional chili flakes or Tajín.
4. Gently toss to combine and serve at room temperature or lightly chilled.
2. Toss the salad: In a large bowl, combine the grilled corn, cherry tomatoes, avocado, red onion, and herbs.
3. Dress it: Drizzle with lime juice and olive oil. Season with salt, pepper, and optional chili flakes or Tajín.
4. Gently toss to combine and serve at room temperature or lightly chilled.
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