At Casa Argento, we love to cook and host dinner parties, especially beef. Our jarilla scented sirloin is the perfect marinade to add a fragrant spice element to the meat which complements the spice in our Reserva Malbec. Served with hearty potatoes and fresh grilled vegetables it's the perfect balanced meal to serve at your next dinner party of quite night in with a bottle of Argento Reserva Malbec.

Serves 4 people

2.25 pounds Beef sirloin
100g Jarilla or mixed herbs (25g each of rosemary, thyme, chili and garlic powder)
200g Potatoes
1 tablespoon Flour
1 Egg
100g Sun-dried tomatoes
1 Carrot, sliced
1 Zucchini
8 Leeks
2 Tomatoes
1 bunch Parsley
1 sprig Thyme
2 teaspoons Dried oregano
2 Garlic cloves
2 teaspoons Dried chili powder
3 tablespoons White wine vinegar
Olive oil
Salt & pepper

Beef Sirloin

Marinate beef in olive oil and jarilla (or mixed herbs) for 24 hours. Cook the beef on a hot barbecue or grill pan for 3 minutes on each side, and allow to rest for 5 minutes.

Potato and sun-dried tomato ratatouille: Peel and grate the potatoes, add the egg and flour, and mix well. Add the chopped sun-dried tomatoes and season with salt and pepper. Pour the mixture into a baking dish and cover. Cook in the oven at 390°F for 20 minutes. Remove the cover and cook for a further 10 minutes or until golden brown.

Chimichurri sauce

Add 1 tablespoon of salt to 1 cup of hot water. Separately, ground together the parsley, thyme, oregano and garlic in a bowl. Add the chili powder and 1 teaspoon of ground black pepper. Add the mixture to the hot water and allow to cool; then add the white wine vinegar and 1 cup of olive oil.

Grilled vegetables

Grill the leeks, carrots, zucchinis and tomatoes in olive oil.

Place the sirloin, ratatouille and grilled vegetables on a warm plate and top with the chimichurri sauce.