Yum, yum, yum. Chimichurri and steak! I've never been to South America, so I've only ever had Central American chimichurri. I think it's a little more tangy than the traditional recipes I found online, so I spruced up a recipe to increase the spice and the tang. You can really make it to your own tastes though. Either way, it's a great little dressing to jazz up grilled meat, veggies, and even tofu.
Ingredients
- 1 cup Italian parsley, firmly packed
- 3 large cloves garlic
- 2 tbsp oregano leaves
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1 tsp sea salt
- 1 tsp red pepper flakes
Directions
- Finely chop (or pulse) parsley, oregano and garlic.
- Add olive oil, vinegar, salt and red pepper.
- Let sit an hour or so before serving, to allow flavors to mix.
I have a very simple steak preparation routine - salt and pepper. (Or just soy sauce, if I'm takin' it to the Orient.) I really try to be serious about steaks, but I haven't got it down completely. I have a cast iron skillet I always use to keep it consistent while I experiment with steak perfection. I recently found this article on the Quest for the Prefect Steak and for medium rare, they say make a fist and the steak should feel like muscle below your thumb. Great tip!
Ingredients
- 1" thick sirloin steak
- Salt
- Pepper
- 2 tsp olive oil
Directions
- Salt and pepper both sides, to taste.
- Rub in one tsp of olive oil on each side.
- Fry for about 12 minutes on medium heat (4 mins, flip, 4 mins, flip, 4 mins).
No comments:
Post a Comment