STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI
Argentinean preparation is simple but is all about the cooking technique. These ribs cook better on a rotisserie as they self-baste for maximum flavor and juiciness. If you're going to cook this recipe on a grill, add some charcoal or hardwood to add more flavor to the ribs. If you do not have a rotisserie set-up, you can simply cook these directly on the grill. Allow the chimichurri to rest at least 2 hours before serving - this will allow time for the flavors to marry together. The chimichurri is a delicious spread that adds a zest to any Argentinian style dish, and this makes a great topping for the slow roasted ribs. This can also be a great topping for grilled chicken breast, lamb or fish.
Provided by Guy Fieri
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
- For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
- Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
- Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.
CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
ARGENTINE CHILI WITH CHIMICHURRI
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, a turn of the pan, and the meat and brown until crispy, 8 to 10 minutes. Add the chorizo and render the fat a bit, then add the onions, garlic and chiles and season with salt and lots of black pepper, to taste. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder. Once the onions are tender add the tomato paste and stir for 1 minute. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors. Can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute. The chili also freezes well.
- Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container.
- Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.
ARGENTINEAN CHIMICHURRI
This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!
Provided by ryalibertino
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g
ARGENTINE CHIMICHURRI BREAD (ABM)
Spicy Argentina Chimichurri Seasoning in a Bread Machine! Full of herbs and spice. You can process completely on bread cycle or process as dough, shape into a loaf, let rise (about 30-45 min.) and bake at 400 until golden brown. Comes from "The Best Bread Machine Cookbook Ethnic Breads", posted for ZWT, Argentina. Time in bread machine is not included in prep or cooking time.
Provided by BakinBaby
Categories Yeast Breads
Time 30m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Mix all ingredients in order suggested by bread machine manual, process on bread cycle.
- Or -- process on dough cycle, remove dough, place in well oiled loaf pan, cover, let rise until doubled (about 30-45 min.), bake at 400 until golden brown,(about 20-25 min.) remove from oven, rub top with butter.
ARGENTINE CHIMICHURRI MEATBALLS
Well a couple of years ago, I got to go to Argentina skiing with a good friend - and what a blast. On thing I did learn, is that if you don't like beef, potatoes or chimichurri ... good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes ... but the appetizers were these simple miniature meatballs with ... of course ... chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.
Provided by SarasotaCook
Categories Meat
Time 40m
Yield 4 Dozen, 12-20 serving(s)
Number Of Ingredients 14
Steps:
- Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
- I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
- Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
- Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
- In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.
Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 48.7, Sodium 181.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.7, Protein 8
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