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Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 -0700

When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.

This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.

Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more

Fast & Easy Dinner: Chimichurri Chicken

partysugar — Fri, 29 May 2009 10:30:00 -0700

Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans - they provide a snappy crunch - and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal, read more.

Chimichurri Chicken
From Better Homes and Gardens

Ingredients

4 skinless, boneless chicken breast halves
3 Tbsp. cooking oil
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 Tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice

Directions

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
In small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth.
Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

Serves 4.

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A Condiment Worth Making: Chimichurri

partysugar — Mon, 19 May 2008 09:07:36 -0700

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce - it's delicious on grilled fish, chicken, or even vegetables - read more.

Chimichurri
Original recipe by PartySugar

This recipe should be used as a guide and can easily be adapted to your liking and taste.

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish Pimenton Picante (or smoky Spanish Paprika)
1/4-1/2 cup extra virgin olive oil
salt
pepper

Directions
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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Definition: Chimichurri

partysugar — Thu, 01 Feb 2007 07:58:33 -0800

Chimichurri
A thick herb sauce that consists of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, cayenne, and black pepper. It's most commonly used as a salsa or marinade with grilled meat. Chimichurri comes from Argentina where it parallels ketchup in America as being a widely popular condiment.

Sunday BBQ: Chimichurri Beef Steak

YumSugar — Sun, 08 Jul 2007 04:03:38 -0700

I've been eating a lot of chicken lately, so right now I'm craving nice slices of steak. I wasn't sure exactly what I wanted, but when I came across this recipe for a juicy chuck steak marinated in a tangy chimichurri-style sauce, I knew I'd found this week's Sunday BBQ recipe. Pair this bbq dish with a nice crisp salad and you'll be set. And, if you don't have access to a grill, this dish will actually work really well in the broiler. So fire up and get eating! I know what I'm making tonight, how about you? To check out the recipe, read more

Chimichurri Beef Shoulder Steak
From Beef - It's What's For Dinner

1 beef chuck shoulder steak, cut 1-inch thick (about 1-1/4 pounds)
3/4 cup prepared Caesar dressing (not creamy)
1/2 cup fresh chopped parsley
3/4 teaspoon crushed red pepper
Salt and pepper

Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.
Carve steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade.

Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

Makes 4 servings.

Nutrition information per serving: 260 calories; 17 g fat (4 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 353 mg sodium; 1 g carbohydrate; 0.2 g fiber; 24 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 3.0 mg iron; 25.5 mcg selenium; 5.5 mg zinc.

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Monday's Leftovers: Grilled Pitas with Chimichurri Steak

YumSugar — Mon, 09 Jul 2007 08:01:38 -0700

If you've somehow managed to save any of last night's Chimichurri Steak then you're going to love tonight's dinner. It's a simple, easy to put together meal that is perfect for a busy Monday night. And if you didn't make last night's dish, don't worry - I've got the full recipe for those of you starting from the beginning. If the thought of toasty warm pitas stuffed with steak, blue cheese, delectable grilled onions and juicy tomatoes sounds too good to pass up, then do yourself a favor and read more

Grilled Gaucho Steak with Chimichurri Sauce
From Easy Entertaining with Michael Chiarello via Food Network

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows

Prepare a medium-hot fire in the grill.

Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.

Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.

Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.

Chili Water:
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water

Mix all ingredients together.

Chimichurri Sauce:
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

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Chimichurri

partysugar — Mon, 19 May 2008 08:57:48 -0700

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Jamba Juice Goes Beyond Smoothies, Debuts Food

YumSugar — Mon, 15 Jun 2009 12:50:36 -0700

Starbucks isn't the only beverage chain looking to regain its footing: Jamba Juice is also struggling to get its mojo back. In addition to its recently introduced oatmeal and licensed supermarket products, the smoothie giant will also unveil a new menu of food items.

Jamba's new menu will contain food items such as wraps, salads, and flatbreads, and will debut next week in California, with stores in the rest of the country following over the year.

The ready-made wraps include Asian-Style Chicken, Chimichurri Chicken, Gobble'licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will retail at $5.50.

In addition, Jamba is also installing turbo ovens in stores for new baked-to-order California Flatbreads, which will come in four flavors: Four Cheesy ($3.50), Smokehouse Chicken, Tomo Artichoko, and MediterraneYum ($3.75). The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate. All will be made without high-fructose corn syrup or artificial flavors.

In times when money's tight and people are more health conscious than ever, smoothies have seemingly fallen by the wayside. Because they're not filling enough - yet often have the calories - to be a meal, these fruity frosties have never played a part in my everyday routine. While it's a risky move for the chain, I could see how its on-the-go options might be appealing. Would you buy food at Jamba Juice?

Source

Say Cheese! Provoleta, Grilled Provolone

partysugar — Thu, 28 May 2009 11:30:08 -0700

A whole cow's milk cheese native to Southern Italy, provolone is now produced in other regions of the world. It has a mild flavor and semifirm texture. The cheese comes in various forms, ranging from a long salami-like shape to a squat-pear formation ideal for hanging. Provolone has a cream-colored rind and white to light-yellow interior. Most of it's aged two to three months, but some is aged up to a year. The older cheese has a deeper yellow color and more pronounced flavor. Provolone is a versatile cooking cheese because it is great for both melting and grating. To find out how I recently enjoyed it, hot off the grill, read more.

Provoleta, or grilled provolone cheese, is a classic Argentine dish. The cheese is normally served at the Argentine grill fest known as an asado, but it makes a wonderful starter to any alfresco meal. Although the cheese can be marinated or topped with chimichurri, it's equally delicious plain. I served mine with charred bread and nduja; however, feel free to get creative with the accompaniments.

Provoleta
Original Recipe

Ingredients

oil for the grill
2 slabs of provolone cheese, cut about 1-inch thick
grilled bread, for serving

Directions

Turn on a grill and heat to medium warm. Brush the grill with oil.
Place the cheese slabs directly on the grill. Cook until the cheese has grill marks and begins to melt about 2-3 minutes. Flip and cover the grill. Cook for 2-3 minutes more until the other side of the cheese is grilled and the entire slab is warmed through.
Enjoy immediately with grilled or toasted bread, crackers, salami, etc.

Serves 6-8.

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Monday's Leftovers: Roast Beef With Spicy Parsley Sauce

YumSugar — Mon, 17 Nov 2008 06:45:26 -0800

For a break from the ubiquitous wintertime stew, try using leftover chuck roast to make this satisfying alternative.

Serve the flavorful meat with oven-broiled tomatoes and a zippy, Italian-style chimichurri.

For a casual yet classy meal, read more.

Roast Beef with Spicy Parsley Tomato Sauce
From Giada De Laurentiis

Ingredients

Roast Beef:
1 (2 to 2 1/2 pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in half
2 teaspoons herbes de Provence
Kosher salt and freshly ground pepper
Spicy Parsley Tomato Sauce
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Directions

To make the beef roast, preheat the oven to 375°F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130°F. for medium rare or 135° for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5°F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Serves 4 to 6.

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