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Get Your Grill on With Tri-Tip and Chimichurri

partysugar — Fri, 06 Aug 2010 13:00:26 PDT

Growing up, I ate a lot of grilled tri-tip. It was my dad's preferred cut of meat because it's affordable, simple to cook, and serves a crowd. It also pairs well with twice-baked potatoes. After we traveled to Argentina back in 2005, we started enjoying grilled tri-tip with chimichurri. The pairing of smoky grilled steak and fresh herb sauce is still one of my favorite entrees. Although you could marinate the meat for more flavor, I think it tastes great with just a liberal sprinkling of salt and ground pepper. It's a rustic dish that's perfect for enjoying in the open air. To get my recipe, keep reading.

Fast & Easy Dinner: Flank Steak Salad

partysugar — Wed, 21 Jul 2010 07:50:30 PDT

I think it's safe to say that everyone knows a quintessential meat and potatoes guy. You know, the guy who only enjoys lettuce when it's paired with bacon and blue cheese dressing. The guy who consumes burgers and fries, but turns up his nose at eggplant and whole grains. In my life, this guy is my dad, and slowly but surely, with recipes like the one seen here, I'm trying to get him to eat more healthy foods.

It's a salad of mixed greens - an ingredient my father lovingly refers to as "weeds" - that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.

Fast & Easy Dinner: Grilled Skirt Steak With Herb Sauce

partysugar — Fri, 02 Jul 2010 08:00:49 PDT

Kick-start your long weekend with a grilled steak and potato dinner. Served with a thick chimichurri-style parsley sauce, this classic combination is far from boring. Instead of regular potatoes, the recipe calls for sweet potatoes. They taste excellent with a smoky char from the grill. Skirt steak is Tim Love's favorite piece of meat, so don't be afraid to embrace this quick-cooking, juicy cut. Pour a glass of Pinot Noir and let the lounging begin! To get the recipe, keep reading.

Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 PDT

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 PDT

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,

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 PDT

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 -

Chimichurri
From Katie Sweeney

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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Healthy BBQ: South Beach Diet Chimichurri Burgers

FitSugar — Sun, 15 Jul 2007 02:30:00 PDT

I am always looking for healthy foods to make on the grill. These Chimichurri Burgers from the South Beach Diet: Taste of Summer Cookbook really fill that order. Instead of smothering your hamburger with condiments filled with hidden calories, this burger is topped with chimichurri, a thick herb sauce that hails from Argentina. Plus, we all know parsley (the herb in this sauce) is a healthy addition to any meal. I truly appreciate an alternative to the too sweet taste of ketchup

Recipe and Photo courtesy of: The South Beach Diet Taste of Summer Cookbook, by Dr. Arthur Agatston (Rodale, 2007)

To see this tasty and easy recipe, just

South Beach Chimichurri Burgers
from The South Beach Diet Taste of Summer Cookbook

Chimichurri Sauce
1 cup fresh Italian parsley leaves
3 scallions, chopped
2 garlic cloves, chopped
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/2 teaspoon red pepper flakes
1/8 teaspoon salt

Burgers
1 1/2 pounds extra-lean ground beef
2 teaspoons dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 whole-wheat hamburger buns - lightly toasted

Make the sauce first by:

Combine all ingredients in a blender or food processor.
Pulse until just puréed, about one minute. Set aside.

For the burgers:

Place all ingredients in a large bowl and combine.
Form beef mixture into 4 patties, about 1 inch thick.
Lightly coat a grill or grill pan with cooking spray and heat to medium high.
Grill burgers 5 to 6 minutes per side, or until a thermometer inserted into the thickest part registers 160 degrees F.
Serve burgers on buns topped with chimichurri sauce.

If you are following the South Beach Diet this recipe is considered a Phase 1 recipe if you forgo the bun. With the bun, it is rated as Phase 2.

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Just in case you are interested in the nutritional information, here it is.

Phase	Calories	Fat (g)	Protein (g)	Carbs (g)	Fiber (g)
One	330	19	36	3	1
Two	450	21	40	25	4

Definition: Chimichurri

partysugar — Thu, 01 Feb 2007 07:58:33 PST

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.

10 Zesty Dishes With Stellar Sauces

Susannah Chen — Fri, 02 Mar 2012 08:44:36 PST

Home cooks: how are your sauce smarts? If they're virtually nonexistent, consider advancing your skills with some hands-on practice at home; in this chilly weather, it's one great way to become a better saucier. Begin by familiarizing yourself with dishes that call for classic sauces. From rémoulade to romesco and chimichurri to caramel, we've got you covered. Here are 10 recipes with stellar sauces that are worth trying.

Monday's Leftovers: Grilled Pitas with Chimichurri Steak

YumSugar — Mon, 09 Jul 2007 08:01:38 PDT

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

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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