Chimichurri is a wonderfully aromatic Argentinian sauce that is often used as a marinade or served alongside grilled beef. I prefer the latter as I find it perfectly accompanies the steak without masking the steak itself.
The recipe below is just one variation of chimichurri, I love that this one uses a combination of aromatic herbs to tempt the palate.
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Flank Steak with Chimichurri Sauce
Serves: 6
Ingredients:
Chimichurri:
1 1/2 cup olive oil
Juice of 2 limes
1 1/2 cup fresh parsley
8 cloves garlic
2 shallots, halved
2 tablespoons each fresh basil, thyme, and oregano
2 pounds flank steak
Kosher salt
Freshly ground pepper
Preparation:
- Combine the chimichurri ingredients in a blender and pulse until minced. Season with salt and pepper, to taste.
- Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat.
- Preheat the grill over High heat. Sprinkle the steak with coarse salt and freshly ground pepper. Place steak on the grill and cover. Grill to medium rare doneness, about 4-6 minutes per side.
- Remove from the steak from the grill and place on a cutting board. Cover with aluminum foil, and let rest for 10 minutes.
- Slice the steak thinly against the grain, and serve alongside chimichurri sauce.
Filed under: Recipe on September 19th, 2010 | Comments Off on Flank Steak with Chimichurri Sauce
I recently had some friends over for an
Argentinian Grill. One of the highlights of the meal was this incredible grilled chicken recipe. I’m a big fan of chicken on the BBQ, and this marinade is so fragrant and flavourful that it really stole the show. You’ll also feel a lot better about making your marinade using fresh ingredients rather than pouring it out of a bottle.
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Argentinian Grilled Chicken
Serves: 6
Ingredients:
1/2 cup Italian flat leaf parsley
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon soy sauce
1/2 teaspoon Worcestershire Sauce
2 cloves garlic, peeled
1/4 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 bay leaf
dash crushed red pepper flakes
12 boneless chicken thighs
Preparation:
- Pulse marinade ingredients until puréed. Marinate chicken in a ziploc bag for 4 hours or as long as overnight.
- Preheat grill over Medium-High heat. Remove chicken from the bag and discard marinade. Grill until desired doness, about 5 to 7 minutes per side.
Filed under: Recipe on September 12th, 2010 | Comments Off on Argentinian Grilled Chicken
This Jack Daniel’s inspired dessert will really blow you away. The sauce is what really puts this dish over the top. When you start off with a base of vanilla ice cream, add nectarines caramelized in brown sugar, and toasted pound cake croutons, you’d think you were already at the pinnacle of dessert goodness. But the JD sauce launches this treat into a whole other stratosphere. This was easily one of my favourite desserts I’ve made to date.
Happy Birthday Jack!
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Jack’d Nectarine Ice Cream Sundaes with Pound Cake Croutons
Serves: 6
Ingredients:
4 tablespoons unsalted butter
8 ounces pound cake, cut into 1/2-inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup light brown sugar
1/3 cup Jack Daniel’s
1 tablespoon fresh lemon juice
2 pints vanilla ice cream
Preparation:
- Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter, over Low heat. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake until toasted, about 10 to 15 minutes.
- Wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt.
- Remove the skillet from the heat. Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over Medium heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.
- Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve.
Filed under: Recipe on September 9th, 2010 | 2 Comments »
