Mixed South American Grill with Chimichurri
Serves 8 to 10
Although many traditional meat dishes in South and Central America are stews, certain countries, particularly Argentina, Uruguay and Brazil, are known for both their fine-quality beef and outdoor cooking, called “asado” in Spanish; “churrasco” in Portuguese. The representative grill recipe that follows can only be done on an outdoor grill. However, the Chimichurri Sauce is one that can be used for all types of meat (even a hamburger), poultry and fish, even if cooked indoors. You can also use any red or green salsa that you prefer.
½ cup coarse salt
¼ cup minced garlic
Two 6-pound boneless sirloin steaks, about
2 inches thick
Olive oil for rubbing
Cracked black pepper to taste
Chimichurri Sauce (recipe follows)
Preheat and oil the grill.
Combine the salt and garlic with 2 cups of cold water, stirring to dissolve the salt. Set aside.
Generously coat both sides of the steaks with olive oil. When the grill is very hot, place the steaks on it, cover, and grill for 12 minutes, basting every couple of minutes with the salt/garlic water. Turn, recover, and continue grilling and basting for an additional 12 minutes for medium-rare, or until the meat reaches the desired degree of doneness.
Remove from the grill and season both sides with pepper. Let stand for about 4 minutes before cutting and serving with Chimichurri Sauce.
Chimichurri Sauce
4 cups chopped Italian parsley
1 cup chopped scallions, including some green part
¼ cup chopped fresh oregano
¼ cup chopped fresh cilantro
2 tablespoons chopped garlic
Juice and zest of 1 lemon
2 cups olive oil
2⁄3 cup white wine vinegar
Salt to taste
Combine the parsley, scallions, oregano, cilantro, and garlic in the bowl of a food processor fitted with the metal blade. Add the lemon juice and zest and pulse, using quick on-and-off turns, to just mince. Do not over-process or purée.
Scrape the mixture into a bowl. Add the olive oil and vinegar, and season with salt to taste. Stir to blend well.
Cover and refrigerate until ready to use, or for up to 4 days.
NOTE: You can also grill lamb chops or racks in this same fashion. And, if you have adventuresome eaters, you can add some veal kidneys, sliced beef heart, and/or beef or veal liver to the grill.
From “A Reader’s Cookbook” by Judith Choate – learn more at http://redrockpress.com/delicious.html#readersCookbook
Noted recipe and restaurant consultant Judith Choate is a three-time James Beard award winner. She is the author or coauthor of many highly-praised cookbooks. Her collaborators include chocolate-maker Jacques Torres, and such celebrated chefs as Charlie Trotter, David Burke, Charlie Palmer and Michael McCarty. A renowned home cook, her solo titles include “Great American Pie Book,” “Raji Cuisine,” “Fundamentals of French Cooking” and “Homemade.” Her latest book is the upcoming “The Best Little Book of Preserves & Pickles.” She and her husband, photographer Steve Poole, live in New York City. The parents of two and the grandparents of three, they’re composing a book about cooking as a family.
