Directions

1. Take half of the chimichurri sauce and rub the outside of the strip steak. Allow to marinade overnight wrapped under refrigeration.
2. In a saucepan over medium heat add wine and birria sauce then simmer for 20 minutes.
3. In a separate sauté pan over medium-high heat add oil and whisk in flour to make a light brown roux. With the sauce at a medium boil slowly add small amounts of roux whisking so that it does not lump. Once sauce coats the back of a spoon you are good to go. You will only need one tablespoons of roux.
4. Remove steak from marinade, shaking off excess chimichurri sauce then season both sides with pepper. Allow to come to room temperature 20-30 minutes before service.
5. Place on grill, griddle, under your broiler on in sauté pan and cook to desired internal degree of doneness. Rest the steak for one minute before serving for a juicier eating experience. You may serve whole or slice for service.
6. Ladle some of the cabernet birria glace on center of entrée plate. Top with strip steak then dot the steak and plate with left over chimichurri sauce. Sprinkle with cotija cheese then crown with cilantro sprigs and serve.