Tuesday, July 31, 2007

Charmoula - Chimichurri Great Flavors on the Grill

Last night we had delicious Charmoula Flank Steak. I know I'm supposed to be practicing for no bbq, but I couldn't resist. So this was done outside, by my Honey. Within a week or two I will be doing it on my trusty cast iron grill pan once it arrives from Toronto. Although I will have to cut the flank steak in half or get a larger pan.

While we were eating dinner my daughter Sharron wanted to know the difference between Charmoula and Chimichurri. They both are used to flavor grilled meats and fish, but I had to put on my "ask Ruth" hat because I couldn't remember exactly how they differ. Here's the low-down....

Chimichurri - South American traditionally - Argentina comes to mind first; mostly used on meat; distinctive ingredients: parsley, oregano, red wine vinegar and either red chili pepper flakes or jalapeno

Charmoula - Middle Eastern - Morocco & Tunisa; mostly for seafood; distinctive ingredients: parsley, cilantro/coriander, ground cumin, ground coriander & lemon juice.

The two are similar and yet so different. Here's how I prepare them - of course I don't pay attention to the fish/meat tradition. They both taste great on any fish, seafood, meat or poultry.




Whichever marinade/sauce you choose tastes great with a simple salad and any left over sauce is a wonderful quick addition to breakfast scrambled eggs.

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1 comment:

The Cooking Ninja said...

They look so good and delicious. Wish I could eat them.