November 8, 20187 yr Had some not too long ago that was awesome but havent been able to replicate at home. I prefer the cilantro version...whats your go to recipe?
November 8, 20187 yr I just do a basic one with flat leaf parsley, garlic, red pepper flakes, red wine vinegar and olive oil. I should look up some recipes and branch out. But the basic is pretty damn good over a grilled skirt or flank steak over some fresh spinach.
November 8, 20187 yr 2 minutes ago, irishtexan said: I just do a basic one with flat leaf parsley, garlic, red pepper flakes, red wine vinegar and olive oil. I should look up some recipes and branch out. But the basic is pretty damn good over a grilled skirt or flank steak over some fresh spinach. Mine is similar. In addition to your ingredients, I add oregano and a salmurea.
November 8, 20187 yr The world's best is in Argentina, but your probably looking for something closer. We have a spice store called Savory Spice in our area. They're a small chain around the us. I know there is one in Austin. You can also order online as well. I really like their's. It comes dry and i add vinegar and water to reconstitute it, or just put it straight on steaks with some olive oil.
November 8, 20187 yr Ingredients 1/4 cup distilled white vinegar 2 jalapenos, roughly chopped 4 cloves garlic 4 bay leaves 1/2 cup freshly chopped Italian parsley 1/2 cup freshly chopped cilantro 1/2 cup freshly chopped oregano 1/3 cup extra-virgin olive oil Salt and pepper 1 (1 1/2 to 2-pound) flank steak Directions Preheat a grill or broiler to high. In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce. Show More That’s the one I use
November 8, 20187 yr The world's best is in Argentina. This recipe is from the chef who is half owner of Sierra Brava Lodge outside Córdoba, Argentina. We were there in Sept 2017 and it’s pretty damn awesome. They serve that shit at every meal.
November 8, 20187 yr 18 minutes ago, Fat Bastard said: Ingredients 1/4 cup distilled white vinegar 2 jalapenos, roughly chopped 4 cloves garlic 4 bay leaves 1/2 cup freshly chopped Italian parsley 1/2 cup freshly chopped cilantro 1/2 cup freshly chopped oregano 1/3 cup extra-virgin olive oil Salt and pepper 1 (1 1/2 to 2-pound) flank steak Directions Preheat a grill or broiler to high. In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce. Show More That’s the one I use This one sounds pretty damn bad ass too!
November 8, 20187 yr Yeah, it’s awesome. The first time I ever had chimichurri must’ve been 25 years ago or so at America’s in Houston and is the one I judge all others by. This recipe is just as good and is great for grilling.
November 9, 20187 yr From my Seven Fires cookbook. The chimichurri is a little more on the liquid side as opposed to a paste. Edited November 9, 20187 yr by Jerry Callo
November 9, 20187 yr This one sounds pretty damn bad ass too!Looks pretty close to how I do it. ApproveSent from my iPhone using Tapatalk Pro
November 9, 20187 yr Author yup, fat's is the one i was looking for...why couldnt you swap the vinegar out for lime/lemon juice?
November 9, 20187 yr U could. I personally like the sharpness of the vinegar but I’ve seen recipes with lime juice used. Never tried it personally though.
January 7, 20196 yr Recipe from Chef Cristina Brino, a Malmann protege who led a cooking class we went to at Finca Adalgisa in Mendoza.
January 7, 20196 yr based on 'tea spoon' being used for rosemary, i'm guessing 'spoon' is tablespoon.
January 7, 20196 yr based on 'tea spoon' being used for rosemary, i'm guessing 'spoon' is tablespoon.This is correct
January 7, 20196 yr On 11/8/2018 at 2:17 PM, chesthair said: Had some not too long ago that was awesome but havent been able to replicate at home. I prefer the cilantro version...whats your go to recipe? On 11/8/2018 at 4:19 PM, Fat Bastard said: Ingredients 1/4 cup distilled white vinegar 2 jalapenos, roughly chopped 4 cloves garlic 4 bay leaves 1/2 cup freshly chopped Italian parsley 1/2 cup freshly chopped cilantro 1/2 cup freshly chopped oregano 1/3 cup extra-virgin olive oil Salt and pepper 1 (1 1/2 to 2-pound) flank steak Directions Preheat a grill or broiler to high. In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce. Show More That’s the one I use I've never tried a "Cilantro" version at the Argentine restaurants in LA (Gaucho Grill & Lala's*) or in 7 1/2 years in Argentina. In LA restaurants, it was a GREEN version, but basically PARSLEY, Olive Oil, Garlic, Salt and possibly a White Vinegar. In Argentina it was a Muddied REDDISH/BROWN version with about 10 herbs that seemed to be "Every Dried Herb You Have In The Cupboard + Vinegar and then Oil". (Most likely vegetable oil, because it's much cheaper.) *"Lalas" can be slang for "tits" in Argentine Spanish, but in LA it is singular with the possessive apostrophe. Edited January 7, 20196 yr by Napoleon
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