Banner Logo
Home
The Real Kato
About Me
Twitter
Facebook
Frozen Lunches
Links
Dooce
Sweat Pants Mom
Secret Agent Josephine
Vindauga
Contact



Archives
Most Recent

2022 July
2007 August
2007 July
2007 June
2007 May
2007 April
2007 March
2007 February
2007 January
2006 December
2006 November
2006 October
2006 September


Categories
All Categories 

bloggers 
books 
commentary 
dating 
food 
funnyhaha 
interesting 
life 
movies 
music 
politics 
reviews 
science 
site-business 
sports 
style 
techwatch 
television 
theater 
travel 


Recent Comments
On College Football 2021: Week 10 Recap and Week 11 P...
Ken said:
Yeah, sorry one of our teams had to lose. I've come to appreciate Penn State as a classy and sympath...
On College Football 2021: Week 10 Recap and Week 11 P...
Dan* said:
Hey Ken, congratulations on the win yesterday! Some really odd choices by our coaching staff in that...
On College Football 2021: Week 4 Recap and Week 5 Pre...
Dan* said:
Hey Ken, thanks for the write-ups. I'm enjoying them as usual.

I'm not sure what to make of PSU y...
On Big Ten Football 2020: Week 4 Recap and Week 5 Pre...
Dan* said:
Ooof. What a horrible season for both of us so far.

At this point, I've mostly lost interest in thi...
On Big Ten Football 2020: Week 1 Recap
Ken said:
I stand corrected. I looked at the ESPN play-by-play to count IU's timeouts and they must have not i...


<< Previous: Miscellany | Next: Things You Don't Wan... >>

Today's Recipe
Tuesday, 2007 August 28 - 10:13 pm
Churrasco con salsa chimichurri, y gallo pinto.

Years ago, I went with my friend Elena to Miami to spend Thanksgiving with her family. We weren't dating, though there was a vague implication that it would be a convenient deception if I acted like her boyfriend for that weekend... even though I was only one-for-three on her father's "three Cs" criteria (Catholic, Cuban, and college-educated). It was an interesting weekend: all her male relatives were named George, we weren't allowed to discuss her sister's lesbianism, and I was called el japonés all weekend.

Actually, I had a tremendously fun time that weekend. But the real subject of this article is FOOD: there was a certain dish I had at a Cuban restaurant in Miami. It's actually an Argentinian dish, called churrasco, a grilled skirt steak served with chimichurri sauce. Chimichurri is a pesto-like sauce, made with garlic and parsley.

I enjoyed this dish so much that I bought a bottle of chimichurri sauce at a Cuban grocery store, with the intent of figuring out how to make it myself. And now, a decade later, I finally got around to trying it.

Teh internets were somewhat mixed on how to make it. Most agreed on the garlic and parsley, most also mentioned oregano, some suggested adding oil and vinegar, and some suggested cumin and other spices. A few suggested lime juice. Only one mentioned the ingredient I thought was critical to the tart flavor of the sauce I had in Miami: grapefruit juice.

I decided to just experiment and make my own recipe. So I give you a true original:

Ken's Churrasco con Salsa Chimichurri

Take a large flank steak (16 oz); rinse and pat dry with paper towels. Pound the steak thoroughly with a meat tenderizer. Put in a dish or pan and rub with lime juice and black pepper on both sides. Set the steak in a refrigerator to marinate for an hour or more.

Prepare the chimichurri sauce:

2 lightly packed cups fresh parsley, with most stems removed
½ cup fresh oregano leaves (no stems)
12 cloves of garlic, peeled (heck, use the whole head)
1½ Tbsp extra virgin olive oil
¼ cup grapefruit juice
2 Tbsp lime juice
1 tsp salt (or to taste)
Fresh ground black pepper to taste

Put all the ingredients in a food processor, and blend into a sauce.

Take the steak out of the refrigerator and leave it out for 30 minutes. Grill the steak over medium-high flame to desired doneness. (The steak really has to be grilled to come out right. A broiler could work in a pinch, or a cast-iron grill pan, but try to grill if you can.) Four minutes on each side is about right for medium-rare, but much depends on the thickness of the steak and the temperature of the grill. Test the steak with a meat thermometer, or better yet, using a touch test. Don't cut the steak to see how done it is; all the juices will run out.

After cooking the steak, let it rest for three or four minutes. Cut it thinly, across the grain. Drizzle some chimichurri sauce on it, say one Hail Mary, and serve immediately. Makes four servings (or two, if you eat like I do).

Here's my version, with gallo pinto (rice and beans) and sauted bell peppers:



The gallo pinto is from a box. The brand name is "Nueva Cocina" and I bought it at Harris Teeter. Thus far, I haven't been able to make my own recipe that's any better.

This dish was goooooood, if I do say so myself. And it's pretty healthy: flank steak is pretty lean, and the sauce is low in calories and high in antioxidants. And the best part of all? You finally have a use for all that parsley you have left over when you use one or two sprigs as a garnish for something.
Permalink  1 Comment   Bookmark and Share
Posted by Ken in: food

Comments

Comment #1 from DonnaF (Guest)
2007 Aug 28 - 11:56 pm : #
Sounds really good.

Comments are closed for this post.
Login


Search This Site
Powered by FreeFind