Marinated and Grilled Steak Match with Marques de Casa Concha Cabernet Sauvignon

2 large cloves of garlic, finely minced
3 tablespoons ground fresh chile paste such as harissa sauce
11/2 teaspoons dried oregano
1 teaspoon salt
1 tablespoon freshly squeezed lemon juice
2 tablespoon vegetable oil
1 (2 lb) top round or flank steak, about 2 inches thick

Combine all the ingredients, except the beef, in a deep nonreactive dish. Add the beef, and coat thoroughly on both sides with the marinade. Cover, and let marinate at room temperature 1 to 3 hours in the refrigerator. Bring to room temperature before grilling.

Prepare the coals for grilling. Drain the beef, reserving the marinade. Sear the beef quickly over high heat on both sides. Scatter the coals evenly over the grill, and cook the beef over moderate, direct heat, basting with the remaining marinade and turning it every 4 to 5 minutes. Continue cooking 15 to 20 minutes for medium rare. Check frequently for doneness, as it can quickly become too well done.

Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.