But that’s for another post, this one’s all about the chimichurri. And what the heck IS chimichurri you ask? Well..Wikipedia defines it as a sauce used in Argentina and gives an interesting origin for the name.
I love the simple way Argentineans cook and the spicy sauce that often accompanies the meats. My first exposure was at a restaurant in Toronto many years ago when I was just a visitor- I don't remember the name but I do remember the meal! Unfortunately it no longer exists but my love for chimichurri continues. So I was ecstatic when I found not one but three versions (although only 2 caught my attention for now and I still am partial to the traditional one).
Usually in South America, Argentina in particular, meat, chicken and fish are grilled with little prep – just the pure good flavor of the meat, but I had flank steak which really does need marinating so I had to think of some marinade that wouldn’t fight for flavoring sensations. I chose the “Latin” version from my upcoming cookbook – Every Kitchen Tells Its Stories. I’m not sure how authentically Latin it is, but it makes me think “South of the Border” whenever I make it.
Traditional chimichurri is made with parsley and the spicy second choice is full of cilantro and jalapeno peppers (not for the faint of heart) so they are perfect for my favorite event - Kalyn's Weekend Herb Blogging. These recipes are from Michelle Bernstein. Next time I'm in Miami I will definitely be checking out her new restaurant - Michy's (and no I'm not getting paid to mention it! The article really was great- check it out)
Speaking about blogging events, don't forget I'm hosting Sugar High Friday and it's coming up really soon. I'm looking forward to all your ginger recipes.
Oh - I forgot to mention what's on the plate....starting from the top
Boneless chicken breasts just marinated with the Spicy Jalapeno Chimichurri
My take on Stephen of Stephen Cooks' simple sweet onion & cucumber salad (I just added some tomato wedges)
"Latin" Flank Steak with the traditional chimichurri