The Argentines love their beef, and their condiment of choice is chimichurri, which is a pesto-like blend of parsley, garlic and vinegar. For my Argentina-inspired dish I seared a NY strip steak in a cast iron pan and let it rest before slicing. I also made my own chimichurri, sticking with a pretty straightforward recipe of parsley, garlic and red wine vinegar, which I blended together with my immersion blender. Though not pictured, I also made a side of roasted fingerling potatoes. The grassiness of the parsley and the tanginess of the red wine vinegar were like magic paired with the beef -- would it be sacrilege to say that it beats a bottle of A-1?
this looks awesome. so awesome that i want to go buy a steak and make some chimichurri tonight.
ReplyDelete