These days, I am really hot for chimichurri, a fresh herb, vinegar, and olive oil mixture used in Argentinean cuisine that can be used as a marinade, a basting sauce, and as a table sauce. This recipe, from cookbook Grill! makes enough for two servings to be used with sirloin steaks. It also takes great on grilled bread.
Heat 1 c. extra virgin olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add 2 Tbsp chopped thyme, 2 Tbsp chopped oregano, 2 Tbsp chopped flat-leaf parsley , 1 Tbsp chopped rosemary, 1 chipotle chilli in adobo sauce, chopped, 1 Tbsp sweet Spanish paprika, 3 cloves garlic, finely chopped, 3 Tbsp red wine vinegar, and salt and pepper to taste. Stir, and leave at room temperature to cool and infuse for 1 hour.
Pour one quarter of the marinade into a dish and add 1lb top sirloin steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Serve with the reserved marinade.
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Reader Comments (Page 1 of 1)
7-11-2006 @ 1:09PM
Hawk said...
I'd like to see the recipe for adobo sauce... I have one in one of those big floppy super-cheap cookbooks from Border's, but it never comes out right (always too vinegar-y)...
unless it's such a common thing you can buy it prepared?
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7-11-2006 @ 1:13PM
sarah said...
hawk: i shall do some research and get back to you!
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7-11-2006 @ 4:09PM
Jeff said...
Chipotle in a Chimichurri?
No, no, no, no, no. Chimichurri should not be smoky, let the charred steak parts do that. Chimichurri should be oily, very herbal (parsley and garlic, mostly) with a little heat. Dried red chili flakes, I'd suggest.
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7-11-2006 @ 10:30PM
Bruce Dearborn Walker said...
Hawk, vinegar is cheap, oil is expensive. Which one will Border's use? Try any Portuguese olive oil, and add the vinegar last.
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7-12-2006 @ 2:49AM
James said...
Adobo sauce you can buy it already prepared.... at your local hispanic markets. You'll be hard pressed to find one at your big supermarket chain stores. You'll most likely find the Chipotle chili in adobo saunce in a can at your local markets.
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