Chimichurri is the Latin equivalent of the pesto. It has flavour and lots of texture. The variations are many. The base is of fresh herbs like parsley, cilantro and corriander leaves, the fresh garlic gives it the punch and the red and green chillies makes it spicy. Pulse it to keep it finely chopped and not macerated. Add a spoon of olive oil to bring it all together and always salt it. One may add vinegar or left over wine to increase the acidity.
|Striploin marinated with Chimi Churri|
Pulse together in a food processor
1 red chillie
1 green chillie
2 tbsps flat leaf parsely
2 tbsps flat leaf corriander/cilantro leafs
1/4 tsp salt
2 cloves of garlic
2 tsps olive oil and give it a quick pulse to mix
1 sprig of fresh mint
1 tsp red wine vinegar
Salt and pepper 4 steaks and marinate them with half of the chimichurri.
Leave over night.
Remove until it comes back to room temperature.
Heat a skillet until very hot add a drop of oil to grease the pan and add two steaks at a time.
Brown on both sides and remove and keep aside. This will take only 2 minutes each. The steak is medium rare. Now slice each steak into thick strips. Throw them all back into the hot skillet on the sides and quickly turn them around. This will take 30 seconds on each side.
Throw in the rest of the chimchurri marinade for just a minute or less to heat through and remove into serving plates immediately.
Serve this with a bean salad, coleslaw, caramelised onions with red and green peppers. Potato wedges or a simple green salad.
Use your favourite cut of meat. I used striploin. T-bone steaks are good for this too.
The chillies do not have to be hot. You can use the larger variety which are sweeter rather than hotter. It is all about the flavours you enjoy.
Prepare the chimi churri and freeze the remaining for another time.
Use the left over meat in a stir fry or a salad.
Sliced thinly the left over meat makes a delicious sandwich.
For recipes, history and origins of Parsi Food read more in my cookbook The Art of Parsi Cuisine; revivine and ancient cuisine.
Photo courtesy Smita B M
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