Parrillada

Over the weekend I had a family barbecue with my family, my parents, and my sister’s family. We had a whole lot of top sirloin steaks, and for some reason I decided to make a traditional Argentine parrillada, which is essentially steak marinated with chimichurri sauce and then grilled over charcoal. The recipe for chimichurri is really easy (this one is from Michelle Bernstein of Food & Wine):

Ingredients
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Directions
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Most people use half as a marinade and reserve the other half as a condiment to serve with the steak. It works really well with chicken and fish.

It can be a little unnerving seeing your steaks swimming in a green sauce, but the results are marvelous.

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One Response to Parrillada

  1. Anonymous Literary Admirer says:

    Runtu:

    You might like to try this chimichurri recipe. Enjoy

    1/2 Cup Olive Oil
    1/4 Cup Red Wine Vinegar
    1/4 Cup Water
    1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)

    1 medium onion; finely chopped
    2 cloves garlic; finely minced
    1/2 of a red bell pepper; seeded and finely diced
    1 tomato; peeled, seeded, finely chopped
    1 Tablespoon dried oregano
    1 Tablespoon paprika
    1 Teaspoon bay leaf (laurel); very small flakes
    1 Tablespoon coarse salt
    1 Teaspoon ground black pepper
    hot chili flakes to taste

    Make sure all of the fresh ingredients are well washed and clean before preparing.

    Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.

    Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
    Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

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