Baked steak tips are delicious and easy with a simple barbecue flavored marinade. Pairs very well with a Tannat red wine from Uruguay. Limited prep needed but allow an hour for marinating the steak tips. Disclosure: the wine discussed here was provided as a complimentary sample.
I’ve had very little experience with wines from Uruguay, so was very excited when Jeff from foodwineclick and Jill from L’Occasion suggested we focus on Uruguay for this month’s Wine Pairing Weekend event.
When I saw I had Tannat to try, immediately thought about meat dishes. Tannat is a bold red wine with plenty of tannic structure. Tannat from Uruguay has a tendency to have softer edges than its French counterparts, but nonetheless our bottle seemed to suggest a meat dish.
Pia Carrau, our #winePW contact with the winery, mentions that they like to pair lamb dishes with their Tannat. So that’s another idea for you!
Like Argentina, Uruguay food places an emphasis on grilled meat dishes. I’m a seasonal griller, so I decided to make BBQ Baked Steak Tips. I definitely associate steak tips with grilling, but I figured with a BBQ flavored marinade, we could make baked steak tips that would still work nicely.
Baked Steak Tips with Cerro Chapeu Tannat
We received two bottles of 2017 Cerro Chapeu Reserva Tannat ($12, 13% ABV) to sample for this Uruguay #winePW event.
Nose: I first thought of a forest on a warm summer day on the nose of this Tannat. The tasting sheet mentioned cedar on the nose, and I can see that.
Palate: Dense, plum fruit with notes of cinnamon. Firm tannins. Pretty intense upon first opening it, I decanted it for 30 minutes prior to having it with dinner. The wine opened up nicely, showing lush fruit, pleasant mouthfeel and good acidity. I could see the wine aging for a few years; I do suggest a little decanting time if you drink it soon.
Pairings: As I suspected, this Tannat worked very nicely with our BBQ Baked Steak Tips. The Tannat certainly has enough tannic structure to stand up to beef. There is also enough subtle notes of cinnamon and other flavors to go nicely with the barbecue flavored marinade.
As I mentioned in this #winePW preview video, the Cerro Chapeu Reserva Tannat was also good to sip while nibbling on some aged gouda cheese. We saved enough of that 2nd bottle to also go with our beef and bean tacos that night. Definitely another thumbs up to that pairing!
The night we had the baked steak tips, we had a little bit of the Tannat left the next day. It held up well overnight and was a nice treat with our lunch of grilled cheese with tomato soup.
Wine Details: This wine is made from 100% Tannat grapes, grown at around 1,000 feet above sea level in sandy red soils with good drainage. The grapes are handpicked, and crushed over tanks. Spontaneous fermentation occurs in open tanks. After 10 days of fermentation, the wine is aged for a year in 2nd use French Oak.
About Bodega Cerro Chapeu
Bodega Cerro Chapeu traces its winemaking roots to 1752, in Catalonia, Spain. The family has been making wine in Uruguay since the 1930s.
As Pia Carrau explains, her grandfather Juan Francisco Carrau Pujol founded Cerro Chapeu vineyards in 1975, after an investigation looking for the best soils in Uruguay to plant Tannat vines.
Bodega Chapeu has been a leader inUruguay wine innovation for decades, with a focus on terroir driven wines. Dr. Francisco Carrau is a professor at the University of Uruguay, and has trained most of the countries young winemakers.
Cerro Chapeu is a region within the department of Rivera. The rolling hills with red soil provide excellent growing conditions for Tannat. The winery is located about 7 miles from the international border with Brazil.
In addition to growing Tannat, Bodega Cerro Chapeu also grows Cabernet Sauvignon, Arinarnoa, Sauvignon Blanc, Pinot Noir and Chardonnay.Print
BBQ Baked Steak Tips
Baked steak tips are delicious and easy with a simple barbecue flavored marinade. Pairs very well with a Tannat red wine from Uruguay
- Prep Time: 10 mins active + 1 hour marinating
- Cook Time: 14 mins
- Total Time: 1 hour 30 mins (including marinating time)
- Yield: 5 servings
- Category: Main
- Method: baking
- Cuisine: American
- 2 tbsp low sodium soy sauce
- 3 tbsp ketchup
- 1 tbsp cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/2 tsp smoked paprika
- 1 1/2 tbsp maple syrup
- black pepper to taste
- 1 1/4 lbs steak tips
- canola oil spray
- Make the marinade: in a small bowl, combine all of the ingredients from the through the black pepper.
- Pat dry the steak tips. Place the steak a large sealable plastic bag. Pour the marinade, then seal the bag. Gently toss the the steak in the marinade so that the steak is all well-coated. Marinate in the refrigerator for at least one to two hours prior to cooking.
- Preheat the oven to 400 degrees when you are ready to start cooking. At the time you begin preheating the oven, move the steak tips to the counter to start bringing to room temperature.
- Coat a large, oven-proof skillet with the oil spray. Heat the skillet to medium high on the stove top. Add the steak tips to the skillet, and brown on one side for 1 to 2 minutes, then turn this tips over to brown on the other side for another minute.
- Move the skillet to the oven and bake for 10 minutes. After 10 minutes, check steak for doneness. Smaller pieces may be done at this point, larger pieces may need a few more minutes. Remove any pieces that are done to a platter, and tent with aluminum foil to keep warm.
- Return the skillet to the oven to finish any steak tips that need a bit more cooking. They should be done to medium rare in 3 to 5 more minutes, or 14 minutes total cooking time. Add a couple minutes to cook to medium.
- Remove the skillet from the oven. Transfer the remaining steak tips to the platter, and pour over any juice that has built up in the pan. Let the steak rest for a few minutes. Slice into serving portions, plate and enjoy!
- You will likely have several pieces of steak tips if you are making the amount given here in this recipe. They tend to come in a variety of sizes, thus you are likely to need to cook some pieces longer than others. Alternatively, if some people prefer their meat medium to medium well, cook all of the steak for the same amount of time and give the small pieces that like their steak cooked more.
Keywords: steak tips, sirloin tips, baked steak tips, wine from Uruguay, Tannat
More Pairings for Uruguay Wines
- Pinny at Chinese Food and Wine Pairings presents Uruguay’s Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs
- Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat
- Cindy from Grape Experiences provides Taste Uruguay: 1752 Gran Tradicion Montevideo 2017 and Pasta with Caruso Sauce
- David from Cooking Chat stirs up BBQ Baked Steak Tips with Wine from Uruguay
- Wendy from A Day In The Life On The Farm presents Food and Wine of Uruguay; Chivito Sandwiches paired with Garzon Cab Franc
- Jeff from FoodWineClick offers up Picturing Uruguay with Lentil Stew & Aguara Tannat
- Kat from Bacchus Travel & Tours hints at a Hidden Gem: On the Hunt for Wine from Uruguay
- Jane from Always Ravenous stirs up Discovering Uruguayan Wine Paired with a Winter Plate
- Steven from Steven’s Wine And Food Blog shares Tannat and Brazilian Feijoada
- Linda from My Full Wine Glass asks Meatless in Uruguay – Is that possible?
- Deanna from Asian Test Kitchen says Relax Your Mussels with Uruguayan Albarino
- Sarah from Curious Cuisiniere pairs Tannat from Uruguay and French Cassoulet
- Nancy from Pull That Cork gives us Uruguay: a Wine and Food Sampler
- Gwen from Wine Predator shares Uruguay: Influenced by Immigrants
- Jennifer from VinoTravels presents Bodega Garzón Tannat with Sausage Stew
- Martin of ENOFYLZ Wine Blog writes A Taste of the #Food and #Wine of Uruguay
- Nicole from Somm’s Table serves Two Rounds with Bodega Garzón Tannat: Chivitos and Chipotle-Coffee Flank Steak
- Rupal from Syrah Queen is ready with Tannat – The National Grape of Uruguay
- Jill at L’Occasion rolls out To All The Foods I’ve Loved Before: Pairing Uruguayan Tannat
Be sure to check out all the great Wine Pairing Weekend Articles! And join us for a live Twitter chat on today’s topic, using hashtag #winePW, at 11 a.m. ET and 8 am PT on Saturday, February 9, 2019.