Chimichurri is one of the more carnal words in the English language. Perhaps because it rolls of the tongue in such an ear pleasing way, or maybe because this sauce tends to go well with grilled meat or possibly because its root words stem from Argentina – a land that knows a little bit about spice.
Some might say this is the spice of passionate love. Consider the profound context of the Spanish words; “Chimi” meaning seared or singed and “Churri” meaning darling or lover. What behaviors might we provoke by serving this tantalizing sauce appropriately named, “Seared Lover,” at our next dinner rendezvous? We may be wise to observe how close we stand to the stove. Some fires warm the heart, while other fires scorch the soul.
The next time you are with the chimichurri in your life; pause for a moment and reflect on what spices up the relationship with your significant other and your favorite dish.
2 lbs. skirt steak
2 tables spoon red wine vinegar
Fresh herbs, Parsley, cilantro, basil, oregano.
1 garlic head
1 tablespoon dry oregano
1 tablespoon smoke paprika
1 tablespoon cumin
Orange Infused Bari’s Olive Oil
Salt and pepper to taste
Step 1: Prepare the steak marinade
·In a small bowl mix dry oregano, paprika, cumin, salt and pepper, add ¼ cup of Olive Oil, and the juice of 1 orange
·Mix well and cover the steak with the marinade
·Refrigerate for up to 2 hours.
(The juice of an Orange not only enhance the flavor but it is also a great tenderizer, plus, this is the way my mom makes carne asada, and she is always right)
Step 2: Prepare the chimichurri
·In a food processor place all fresh herbs, garlic, the juice of half of lemon, red wine vinegar, 3 tablespoon of olive oil, 2 tablespoons of water, salt and pepper, (you can add jalapeno for heat)
·Remove and let it rest for 10 minutes (before serving you can put in grill for 1 more minute to warm up the steak)
Enjoy with the chimichurri salsa, tortillas, avocado and you will feel like I do on a warm day at my parents’ home, full of laughs, good conversation and great food. (Don’t forget to include a good beer!).