We like it when people are good at their jobs. We especially like it when someone is a trailblazing leader in industry. Susana Balbo is Argentina’s first female winemaker, and proved that she has grit and talent, with four decades of experience in the wine industry. So what do you do when you’re top of your game? Well, you open a up a luxury hotel, that’s one of the best new hotels of the year. SB Winemaker’s House & Spa Suites is an Argentinian luxury hotel known for its authentic wine roots. It’s no surprise that their restaurant is buzzing, especially with their traditional Argentine dishes paired with Balbo’s award-winning wine. They shared one of their classics with us; a steak and chimichurri recipe, served with a tall glass of red.
A Winemaking Pioneer
Being a female winemaker is impressive as is. Being the first in your country – that’s just next level. Balbo started her career in 1981 as an entologist. That’s basically a wine scientist, responsible for everything having to do with the chemistry and biology of the wine. Her list of accolades goes on and on, from starting her own winery in 1999, to being voted by her peers as President of Wines of Argentina for three separate terms. As high as Balbo has set the bar, her latest feat is maybe the most exciting, as she steps into the world of luxury hospitality.
SB Winemaker’s House & Spa Suites
Located in the renowned wine region of Mendoza, Argentina, SB Winemaker’s hotel is a labor of love between both Balbo and her daughter, Ana. The goal is to provide guests with the experience of staying in a private estate, complete with the wine experiences of your dreams. But it’s not just about wine. The property features seven spa suites, fit with fully integrated in-room spa features and services. That includes steam rooms, sensations showers, massage tables, and, in 4 of the rooms, dry saunas. Along with wine-based experiences (premium tastings, culinary pairings, blending classes, wine safaris, etc) guests can also explore nearby regions via the hotel’s private seaplane.
Other honorable mentions include SB Winemaker’s heated pool, private tasting room, wine cellar, and lounge bar. And we can’t forget La VidA, the property’s in-house restaurant serving up traditional cuisine with fresh and local cuisine. To celebrate the House & Spa Suites opening, we have one of Chef Flavia Amad Di Leo’s exclusive recipes. One of the favorites is a traditional steak and chimichurri recipe– the perfect pairing for your glass of Malbec on April 17th.
SB Winemaker’s Steak & Chimichurri Recipe
Ingredients
For the Steak
2 lb T-bone steak (if possible; dry-aged for at least 21 days)
6 cloves garlic
1 cup basil
2 cups flat-leaf parsley (firmly packed)
¼ cup fresh oregano leaves
1⁄2 cup extra virgin olive oil
2 tbsp red wine vinegar
Sea salt and freshly grounded black pepper, to taste
For the Side Dish
3 roma tomatoes
4 medium sized yellow peaches
2 cups baby arugula
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Sea salt and freshly grounded black pepper to taste
Directions
For the Steak
Remove steak from the fridge at least 2 hours before cooking and let come to room temperature. Before grilling, season the T-bone with sea salt and freshly ground black pepper. Next, preheat your gas grill to high. Those looking to do it “Argentinian style”– fire up the barbecue! Place the fat-coated edge of the steak on the grill and cook for 3 minutes. Next, flip the steak on each side for 7 minutes. While flipping, coat the sides with olive oil. This will cook the steak to medium-rare.
For the Chimichurri Recipe
Peel and discard the outer layers of the garlic. Be sure to leave only the skin on the individual cloves. Using a knife, slice about 1 cm from the top, exposing the cloves. Place the bulbs on a baking tray and drizzle with olive oil. Rub olive oil into the cloves using fingers. Cover with foil and roast for 35 minutes at 400 degrees or until the cloves are lightly browned and soft when pressed.
The key to this chimichurri recipe is to finely chop and mix all the ingredients well. After garlic is cooked, finely chop basil, oregano, parsley, and the cooked garlic. Mix all the ingredients together in a bowl and let sit for about an hour.
For the Side Dish
Cut the tomatoes and peaches into eighths, and place in a salad bowl along with the baby arugula. Combine olive oil, balsamic vinegar, salt, and pepper to create a dressing. Mix well for about 2 minutes. Toss salad with dressing. You can also pour a little bit of the chimichurri recipe on the tomatoes.
To Plate
When ready to serve, transfer the steak to a wooden board and let rest for 10 minutes. To carve, slice against the bone. Top with the chimichurri, and plate alongside the salad. If you make a little more of the chimichurri recipe, you can serve additional sauce on the side at the table.
