Hello, I hope you are enjoying your long weekend and that you are having a great Labor Day! This past week we have been grilling a lot since it is HOT in this neck of the woods…temperatures will start to drop this week so we are enjoying our last days of summer and cooking outside. In Uruguay we have a big tradition of grilling meat not in a gas grill but in what is called a “churrasquera” usually made out of brick in our backyards. They look like this:
In those we cook wonderful asado, chorizos, you name it, we cook it outside: pizza, even melted cheese…oh it is SO good! In my dream house I’ll have one of this. Now, we just have a little gas grill outside 😉
Asado here in the U.S are called “short ribs.” If you are trying to buy some, make sure you tell the butcher to cut them “argentinian style” and they know what to do. Usually, they come in a strip of meat and bone that you cook slowly on the churrasquera and the meat is so flavorful (with only salt and pepper, no marinade). Here is a picture of asado:
Last week we cooked some flank steak on the grill, and we were blown away by how tender it was. Flank steak is very affordable (asado is kind of pricey!) and since I was a little homesick I decided to go ahead and make also some chimichurri sauce. Chimichurri is a great sauce to dip your asado meat in, but you can also use it on chicken, pork, etc. It is king of spicy, tangy and oh so YUMMY! It is like a pesto but more acidic since it uses vinegar.
I first bought two packages of flank steak, and put them in a Ziploc bag with a little bit of olive oil, salt, pepper and steak seasoning (a pinch). We usually use Montreal steak seasoning. I let them chill for a couple of hours. I then prepared the chimichurri. Here are the ingredients:
2 C Parsley
2 C Basil
3 cloves of garlic
2 t dried oregano
pepper, your taste
Red peper flakes, your taste
3/4 C olive oil (start with less, and keep adding to your taste)
1/4 C white vinegar (same here, start with less)
Some chicken broth to thin out
You put all the ingredients in the food processor, minus the broth. After that, you thin it out with the chicken broth. This is a personal thing and you have to play with the flavors, because some people like it more tangy, some others more or less salty. I prefer more tangy. If you do not like this you can start but adding LESS vinegar and salt and start adding them slowly.
This is the consistency I like, not too thin not too thick. Store it in a container in the fridge, the longer it sits the more flavor it will have. Mine lasts more than a couple of weeks, and I use it with chicken, even as a sandwich spread. But BEWARE…your breath will be garlicky (not a date food).