Chimichurri Recipe

Chimichurri is an Argentinian specialty that can be used as a sauce, marinade, or both. It is said that the name "chimichurri" originated from an Irishman named Jimmy McCurry. McCurry was a soldier if fortune in Argentina during the 19th Century and apparently invented the sauce that is popular throughout Argentina today. His name was difficult for the locals to pronounce and it was corrupted into chimi-churri. The sauce was then named in his honor.



In this recipe, I used the chimichurri as a marinade only. If you would like to serve the steak with chimichurri sauce, you can simply double the amounts listed under ingredients and use only half of it as a marinade.



Recommended Equipment:

Cast iron skillet



Ingredients:

2 New York strip sirloin steaks

3/4 cup flat leaf parsley, chopped

6 cloves garlic, chopped

3 tbsp oregano leaves, chopped

1/2 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tspn red pepper flakes

juice of 1 lime

1/2 tspn paprika

1/2 tspn cayenne pepper



Preparation:

1. Mix all of the ingredients (except the steak) in a medium sized bowl.
   
   
2. Add the steaks to the bowl containing the Chimichurri sauce. Be sure to cover both side of the steaks with the sauce. (You may want to turn the steaks in the sauce after a few hours so that both sides are evenly flavored).
3. Refrigerate overnight.
4. The next day, light the grill. Place cast iron skillet on grill.
5. When grill is hot enough for a drop of water to sizzle, put steaks on the grill.
6. Cook steaks for about 8 to 9 minutes on one side.
7. Flip steaks and cook for another 8 to 9 minutes.
   
   
8. Remove and let steaks rest for about 8 minutes. Do not cut into the steak to check how much it has cooked.
9. Serve hot.
   
   

Argentina [ print this recipe ]

Grilled Pork with Peaches Recipe

Last week I found a used copy of "Seven Fires - grilling the Argentine way" by Francis Mallmann on Alibris.com for only $15. This recipe for Grilled pork with peaches is adapted from one that appears in this book. If you like to barbecue, you should check out Mallmann's book because it describes several simple, rustic methods of grilling that are popular in Argentina.



Ingredients:

pork tenderloin

3 peaches

3 tbsp butter, cut into 4 pieces

7 tbsp extra virgin olive oil

salt

pepper

3 sprigs fresh (or 2 tbsp) rosemary, chopped

3 cloves garlic, chopped



Recommended Equipment:

cast iron skillet

charcoal or gas grill



Preparation:

1. Butterfly the tenderloin so that it is an even thickness about 1 and 1/2 inches thick.
2. Season the pork with salt and pepper.
3. Marinade the pork in the olive oil, rosemary, and garlic in the refrigerator for at least 1 hour.
4. Light the grill.
5. Grease skillet with 1 tbsp olive oil.
6. When the coals start to turn white, put the skillet on the grill and let it get very hot - medium to medium high temperature.
   
   
7. While the skillet is getting hot, cut each of the peaches in half and remove the pit. Do not remove the skin from the peaches.
8. When the skillet is hot enough for a drop of water to sizzle, place the pork on the skillet and then place the peaches on the sides of the pork along with the slices of butter. After the peaches have cooked for 5 minutes, remove them from the skillet and set them aside. Let the pork continue to cook for another 3 to 5 minutes depending on the thickness of the pork.
   
   
9. Flip the pork and cook on the other side for 8 to 10 minutes.
   
   
10. Remove pork from the skillet and serve with peaches.

Looking for a wine to go with this dish? Try this one: Gascón Malbec



Argentina [ print this recipe ]

Medialuna Recipe

Medialunas are Argentine crescent rolls. They are light and sweet and can be served with any meal.



This recipe makes about 20 to 25 medialuna rolls. I found that if you store them in an airtight container, they stayed fresh for about a week.



Ingredients:

3 cups all-purpose flour

pinch of salt

1/2 cup sugar

1 tbsp dry yeast

1 tspn sugar

1 tbsp all-purpose flour

3 eggs

1 egg yolk

1/3 cup warm water

2 tbsp butter



Preparation:

1. In a small bowl, mix the yeast, 1 tspn sugar, and 1 tbsp flour. Add 1/3 cup warm water and stir well. Cover the bowl with plastic wrap or foil and allow yeast to ferment in a warm place for about 20 minutes.
2. In a large mixing bowl, add the eggs, 1/2 cup sugar, melted butter, and 1/2 cup warm water. Mix thoroughly.
3. Add flour, salt, and yeast mixture to the large mixing bowl. Mix until all of the ingredients have combined. Add a little more flour, if necessary, so that dough cleans the sides of the bowl.
4. Turn dough out of bowl onto a floured surface and knead until dough is soft and smooth.
5. Form a round loaf and place in a bowl. Cover with a dry towel and let dough rest in a warm place for about an hour.
6. Preheat oven to 350 degrees Fahrenheit.
   
   
7. Divide dough into three parts and roll out each part to form a large rectangle. From each rectangle, cut triangles (about 10cm by 12 cm).
8. Roll each triangle up to form a crescent.
9. Set crescents on a greased baking sheet.
10. Brush crescents with egg yolk.
11. Bake medialunas for 12 - 15 minutes.
    
    

Argentina [ print this recipe ]