Argentina: Churrasco con chimichurri
Chef Lynne Gigliotti of The Culinary Institute of America demonstrates a recipe for Churrasco con Chimichurri, Argentine grilled flank steak with a tangy herb sauce.
In Argentina, this dish is typically made with the country's famous grass-fed beef, cooked over a wood fire on a grill grate called a parilla or a cast-iron skillet called a chapa. At home, you could use a charcoal or gas grill, a broiler, or even a cast-iron grill pan. If you're using a grill and want to add extra smoke flavor, toss a handful of soaked wood chips over the coals before cooking.
Flank steak is a delicious, but somewhat tough, cut of beef. For the best texture, be sure to rest the steak before serving it and slice it thinly on the diagonal (across the grain) to sever the tough connective tissues. Here's a dish that takes us down to South America and the Argentinean pampas, home of the gauchos, the continent's cowboys. Chimichurri is a traditional condiment that's similar to a pesto sauce but made with parsley rather than basil. It's the typical accompaniment for the classic Argentinean dish, churrasco, which is usually made with skirt steak. In this recipe, Chef Douglas Rodriguez (Patria, New York, New York) uses filet mignon, which is the preferred cut of his maître d' , Ariel Lacayo, whose family owns the famous Los Ranchos steak house in Managua, Nicaragua.TO PREPARE CHIMICHURRI: Place the vinegar, garlic, bay leaves, jalapeños, and salt in a food processor and blend until smooth. Add the parsley and oregano, and pulse until well blended. Transfer the mixture to a mixing bowl and whisk in the oil. Cover tightly and set aside. Preheat the oven to 400 degrees F. and prepare the grill (or, alternatively, the steaks can be broiled).TO PREPARE FRIES: Place the sweet potatoes on a baking sheet, bake in the oven for 20 minutes, and let cool. Neatly cut the potatoes, still with their skins on, into thin sticks. Heat the oil in a deep fryer or large saucepan to 350 degrees F and fry the potatoes for about 4 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt and keep warm.TO PREPARE STEAKS: Lay a filet on its side on a flat work surface. Using a sharp smooth-edged (not serrated) knife, make a downward cut in the side of the steak of about 1/4 inch or slightly less. While rolling the steak to the left, angle the knife so that you are cutting a long, continuous strip of meat (this technique is like "unrolling" a strip from the filet). Repeat for the remaining filets. Sprinkle the strips of filet with salt and pepper, and place on the hot grill. Grill the strips for about 3 minutes per side for medium or to the desired doneness.TO PREPARE STEAKS: Lay a filet on its side on a flat work surface. Using a sharp smooth-edged (not serrated) knife, make a downward cut in the side of the steak of about 1/4 inch or slightly less. While rolling the steak to the left, angle the knife so that you are cutting a long, continuous strip of meat (this technique is like "unrolling" a strip from the filet). Repeat for the remaining filets. Sprinkle the strips of filet with salt and pepper, and place on the hot grill. Grill the strips for about 3 minutes per side for medium or to the desired doneness.TO SERVE: Remove the meat from the grill and place on warm serving plates. Pour the chimichurri over the filets and serve immediately with the sweet potato fries.
In Argentina, this dish is typically made with the country's famous grass-fed beef, cooked over a wood fire on a grill grate called a parilla or a cast-iron skillet called a chapa. At home, you could use a charcoal or gas grill, a broiler, or even a cast-iron grill pan. If you're using a grill and want to add extra smoke flavor, toss a handful of soaked wood chips over the coals before cooking.
Flank steak is a delicious, but somewhat tough, cut of beef. For the best texture, be sure to rest the steak before serving it and slice it thinly on the diagonal (across the grain) to sever the tough connective tissues. Here's a dish that takes us down to South America and the Argentinean pampas, home of the gauchos, the continent's cowboys. Chimichurri is a traditional condiment that's similar to a pesto sauce but made with parsley rather than basil. It's the typical accompaniment for the classic Argentinean dish, churrasco, which is usually made with skirt steak. In this recipe, Chef Douglas Rodriguez (Patria, New York, New York) uses filet mignon, which is the preferred cut of his maître d' , Ariel Lacayo, whose family owns the famous Los Ranchos steak house in Managua, Nicaragua.TO PREPARE CHIMICHURRI: Place the vinegar, garlic, bay leaves, jalapeños, and salt in a food processor and blend until smooth. Add the parsley and oregano, and pulse until well blended. Transfer the mixture to a mixing bowl and whisk in the oil. Cover tightly and set aside. Preheat the oven to 400 degrees F. and prepare the grill (or, alternatively, the steaks can be broiled).TO PREPARE FRIES: Place the sweet potatoes on a baking sheet, bake in the oven for 20 minutes, and let cool. Neatly cut the potatoes, still with their skins on, into thin sticks. Heat the oil in a deep fryer or large saucepan to 350 degrees F and fry the potatoes for about 4 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt and keep warm.TO PREPARE STEAKS: Lay a filet on its side on a flat work surface. Using a sharp smooth-edged (not serrated) knife, make a downward cut in the side of the steak of about 1/4 inch or slightly less. While rolling the steak to the left, angle the knife so that you are cutting a long, continuous strip of meat (this technique is like "unrolling" a strip from the filet). Repeat for the remaining filets. Sprinkle the strips of filet with salt and pepper, and place on the hot grill. Grill the strips for about 3 minutes per side for medium or to the desired doneness.TO PREPARE STEAKS: Lay a filet on its side on a flat work surface. Using a sharp smooth-edged (not serrated) knife, make a downward cut in the side of the steak of about 1/4 inch or slightly less. While rolling the steak to the left, angle the knife so that you are cutting a long, continuous strip of meat (this technique is like "unrolling" a strip from the filet). Repeat for the remaining filets. Sprinkle the strips of filet with salt and pepper, and place on the hot grill. Grill the strips for about 3 minutes per side for medium or to the desired doneness.TO SERVE: Remove the meat from the grill and place on warm serving plates. Pour the chimichurri over the filets and serve immediately with the sweet potato fries.
The prepared food About the picture:
I plan all my meals ahead of time for 1 whole week so that I know what’s going on in life and I have time to do things like blog once the little one is asleep. This meal was planned for Sunday so that I could take some great pictures with some natural light. But, my little guy got sick and friends of ours took care of us for dinner…and that was that, this meal got pushed back until Tuesday. While he was napping I had time to take the pictures of the spices for the marinades, but then I had to let it marinade..and well, we got around to eating at 19:30. I hate eating late
The famous dish
About the video:
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