Matambre Skirt Steak AppetizersCabernet Sauvignon “This recipe is served at steak houses in Argentina as an appetizer. I like it with warm tortillas and salsa.” – Jeff Young, Former Culinary Director – Serves 4 – Ingredients for Marinade: 1 bell pepper (stemmed, seeded and finely chopped) 5 cloves garlic, minced ¼ cup AVV Cabernet Sauvignon 1 tsp. oregano ½ tsp. red pepper flakes ½ tsp. salt and pepper 1 ½ lb. skirt steak Ingredients for Spice Rub: 1 tsp. oregano ½ tsp. red pepper flakes ½ tsp. salt and black pepper Method of Preparation: Make marinade by combining bell pepper, garlic, wine and spices. Set aside. Cut skirt steak into 3 sections and place in a non-reactive baking dish. Pour marinade over steaks and toss well to coat. Cover and marinate over night. Pre-heat the grill to high. Combine spices in a small bowl. Remove steak from marinade and season with spice mixture. Cook steaks for 4 minutes on each side. Transfer steaks to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve with warm tortillas and your favorite condiments.