My gaucho grills like no other. In Argentina they use an asado, (above) while my guy uses his new high-tech stainless steel gas grill. Year-round, if it's 25 below zero, he's been known to bundle-up and head out on our deck to grill. Most families enjoy ham or turkey for Christmas dinner, but with our California roots, we always grill. Salmon fillets, chicken, ribeyes, our favorite steak, fresh veggies,and pork tenderloin. It all goes so well with beautiful big bakers raised just above our home...and green salads.
They say, "It takes two to Tango," and this is how we do it!
He fires up his grill. On his, (and they do vary) my guy plans 10-15 minutes per side, set on low.
My job is to prepare the meat. I sometimes marinate or construct a sauce, and the balance of the meal. This week I found some beautiful ribeye steaks on sale and decided on my favorite Argentinean sauce, Chimichurri. It is similar to a pesto, and like pesto can be served on many things. Try it on all meats, poultry, fish, and on fajitas. It's easily made in a blender or food processor. Have I said how much I love my Cusinart?
Add fresh parsley, cilantro, oregano, garlic, hot red pepper flakes, fresh ground pepper, cumin, salt, olive oil and red wine vinegar to your blender or food processor bowl.
Whirl and twirl, let it dance, until it is well mixed....like this!
Place it in a small bowl. Taste and adjust seasoning to your liking.
Now sauce your ribeye and enjoy the fabulous flavor...my favorite way we Tango!
(makes 1 to 1 1/2 cups of sauce)
- 1 large bunch Italian parsley, leaves and thinner stems only (about 1 cup)
- 1/2 large bunch of fresh cilantro leaves
- 1 Tbsp. fresh oregano leaves
- 4 cloves fresh garlic
- 1/4 tsp. hot red pepper flakes
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. cumin
- 1 tsp. kosher salt
- 1/3 cup olive oil
- 2 Tbsp. red wine vinegar
Bueno Apetito mi amigas and amigos!