One of my favorite meals is Argentine steak, and that's what I fixed for Wes & Susan, Martha & Alan, and Liz. I had bought a boat load of good-looking sirloin steak, and Friday night I spent some quality time with myself and a mojito preparing the chimichurri sauce that is used both to marinade the beef as well as to later pour on the finished meal. Judy and I had found the recipe for the chimichurri years ago in the American Airlines in-flight magazine, and I dug out the oft-folded original copy. Before you start begging me to send you the recipe, here it is:
- 2 cups chopped parsley
- 6 garlic cloves
- 1 cup extra virgin olive oil
- 1/2 cup sherry vinegar
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried oregano
- 1 red jalapeno (or other fresh red chile pepper), stemmed, seeded, and chopped
Process the parsley and garlic in your Cuisinart with a little bit of the olive oil until it has the consistency of a very fine paste. Add the other ingredients and taste for seasoning; you may need to add a bit of salt. Feel free to adjust the level of garlic. Pour the sauce into a bottle or simply serve it in a bowl with a spoon to dribble it over the meat once it is cooked. (The meat is marinated in a mixture of chimichurri sauce, black pepper, more sea salt, and red pepper flakes.)
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| Liz in hot anticipation of Argentine steak night |
The Kamado is perfect for grilling meat at high heat, searing and sealing it to capture all the good flavors. Oh so yummy! Martha had brought a very tasty three-bean salad, and Susan's guacamole was a perfect appetizer. As a side dish I fixed oven-baked potato wedges Creole style. Add three bottles of fine Cameron Hughes reds and you make it a meal!
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| The Keeblers |
Jürgen
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