Contestant: April Timboe
Siloam Springs, AR
WINE PAIRING: BERINGER FOUNDERS’ ESTATE RIESLING 
Ingredients:
- 2 pounds Flank Steak, about 3/4 inch thick
- 1 1/4 teaspoon sea salt, split use
- 1/2 teaspoon fresh cracked black pepper
- Vegetable oil, for rubbing on grill rack
- 1 1/2 cups fresh cilantro, leaves only
- 1 whole clove fresh garlic
- 2 Tablespoon fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 Serrano pepper, whole with stem removed
- 24 corn tortillas, preferably bought fresh made a local market
- 3/4 cup queso fresco, crumbled
Instructions:
Heat grill to medium-high. Season steak evenly with 1 teaspoon salt and pepper. Grease grill rack with vegetable oil. Grill steak medium rare, about 6 minutes per side. Let steak rest 10 minutes covered with foil, then thinly slice across the grain. In a food processor, add cilantro, garlic, lemon juice, olive oil, Serrano, 1/4 tsp salt. Blend smooth. Wrap tortillas in foil, warm on grill a couple minutes. To assemble each: stack 2 tortillas on top of each other, top with steak, 2 tsp chimichurri, and 1 TBS queso fresco. serves 6
Sour or Salty
Steak Fries
