Made from parsley, garlic and other spices and herbs, Chimichurri sauce is a bright and flavourful accompaniment to grilled steak. It can also be used as a marinade for beef, fish, or chicken. You can even toss vegetables with Chimichurri sauce and grill on the barbie.
Ingredients:
8 oz Sweet Potato Fries
Argentinian Chimichurri Sauce:
2 tablespoons fresh oregano leaves (optional)
½ teaspoon chili pepper flakes
¾ cup vegetable or olive oil
½ teaspoon freshly ground pepper
1 teaspoon salt
3 tablespoons sherry wine vinegar, or red wine vinegar
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced
6 oz of fresh washed asparagus
Steak:
1 tablespoon cayenne pepper
3 tablespoons salt
2 ½ pounds rib-eye, New York strip, or sirloin steak, 1 ½ inches thick.
Directions
- Preheat a skillet.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Heat oil in separate pot, and fry sweet potato fries until lightly browned. Place aside and keep warm.
- Toss asparagus in a small mixing bowl with olive oil salt and pepper. Place in heated oven (350F) for 10 minutes.
- While the asparagus is cooking, place the steak directly over a hot skillet, baste with the chimichurri sauce and heat steak until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the skillet and slice long strips from the outer edges of the steak. Return the steak to the skillet, baste, and cook until more of the steak has reached ideal degree of doneness. Remove steak and plate. Spoon chimichurri sauce over steak. Serve with Sweet Potato Fries. (Sauce also works well on any grilled fish or chicken).
Gosling’s Wine of the Week
SANTA CAROLINA RESERVA MERLOT
Gosling’s have chosen Santa Carolina Reserva Merlot to pair with Chef Will’s steak this evening.
This wine from Chile, has a medium deep ruby red colour; very spicy, rich yet elegant with cherries and plum on the nose. The wine is dry, full bodied with plum, black cherry and cinnamon spice flavours. It is crisp, well balanced and has a ripe tannin finish.
The retail price is $13.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 16, 2013
