Cooking had forced us to slow down. Meals became a pleasure instead of a chore. For that last year and a half of undergrad, we had an hour almost every day which was devoted to nothing but savoring good company, music, wine, and of course... food.
As time / jobs / educations have scattered people across the US of A, most of my friends have returned to normal culinary habits where eating is treated as something akin to refueling a car. For my part, I have continued to be fascinated with food and savor the opportunity to experiment with foods and share those experiences with others.... hence... this blog.
-Gordo
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Hey Gordo here is that recipe that I so long promised....
ReplyDeleteSteak with Chimichurri
Ingredients
2 Steaks (which ever you prefer)
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
2 cups of chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon of freshly ground black pepper
Take all the ingredients but the steak and mix them together in a food processor and let sit in the fridge for about 30 minutes to let the flavors meld together. Take about 4 tablespoons of the Chimichurri and marinate the steaks for 2-4 hours. Preheat your grill or grill pan to high and grill your steaks to your liking. Take chimicurri out of the fridge and serve at room temperature. Serve the steaks with the chimichurri sauce and maybe some roasted veggies.
The chimichurri can also be made by just finely chopping everything together, but using a blender or food processor makes it much better.
Chimichurri is also great on fish, chicken, pork, potatoes, pretty much anything.
Enjoy
Serena