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Ingredients
  • 1 hanger, flank, or skirt steak (about 23 oz or 1.4 lbs.)
  • Salt and freshly ground black pepper
  • 1 bottle of Dark Horse Cabernet Sauvignon
  • subheading: FOR THE SALSA VERDE:
  • 1 small jalapeno
  • ½ cup extra-virgin olive oil, plus additional for tossing
  • ½ oz flat-leaf parsley leaves
  • ½ oz coriander leaves
  • 3 tbsp fresh oregano leaves
  • 2 cloves garlic, coarsely chopped
  • 1 tbsp coarsely chopped shallot
  • 1 tbsp red wine vinegar
Steps
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