In a large bowl, combine the wine with the olive oil, vinegar, garlic, coriander, peppercorns and oregano. Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each. Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
Light a grill. When it is moderately hot, drain the marinade and add the steaks and chops in batches. Grill the chops until just cooked through, 7 to 8 minutes per side. Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.
It takes a wine with plenty of backbone and good acidity to match the peppery, red wine marinade and rich grilled meats here. Try a Chilean Syrah with smoky spiciness.
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