Best Steak with Chimichurri Recipe
An Argentine Classic Gets a Summery Update
© Mary Luz Mejia
Aug 6, 2007
Organic Beef T-Bone Steak with porcini dusting and fresh chimichurri take things to a whole new level. Here's Jayne Dunsmore's fantastic recipe for this crowd-pleaser!
You've likely read all about how amazing the food at last week’s The Butcher Event was, now here's your chance to replicate one of the dishes guests were so lucky to have enjoyed that summer night. Jayne Dunsmore of Jayne's Gourmet is the master-mind behind this recipe- you and your guests won't be disappointed!
Chimichurri - A Simple Green Sauce Transforming Food
Pairing a perfectly succulent organic T-Bone steak with porcini dust (earthy, sexy flavours) and a fresh herb chimichurri is a wonderful surprise. iginally from Argentina, chimichurri has long been the condiment of choice for meat-eaters (particularly those favouring the grilled and BBQ’ed variety) all over Latin America and now, even in parts of North America- especially where there are large Latin American communities. This simple green sauce (which your humble scribe first encountered at a great little steak house called "La Vaca Gorda" in South Florida) flecked with parsley can transform every bite from something good, into something great.
A more traditional chimichurri is usually prepared with fresh herbs (usually parsley and oregano take the leads in a traditional version), olive oil, garlic and salt to round out the sauce. Some add vinegar, and some a dash of paprika. This version is Jayne’s take on the Argentine classic - using a medley of fresh herbs that’s both lively and redolent of summer’s bounty. And best of all, this chimichurri recipe is easy to prepare and infinitely better than anything pre-packaged in a jar. Buen Provecho!
ganic Beef T-Bone Steak with Porcini Dusting and Fresh Herb Chimichurrirves 1-2
rcini Dust
- tsp dried Porcini mushrooms
rac12; tsp chopped fresh rosemaryrac12; tsp kosher saltrac12; tsp freshly ground peppertsp olive oil
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- eheat grill over medium-high heat.
a food processor grind porcini to a fine powder. Add rosemary, salt and pepper; pulse to combine. Spread on a large plate. Brush steak with oil, dip into porcini dust, coating on all sides.ill steak until medium-rare. Slice on the diagonal and serve with Fresh Herb Chimichurri.
esh Herb Chimichurri
- rac12; cup extra virgin olive oil
tbsp fresh lemon juicetbsp cider vinegartbsp watertbsp chopped fresh parsleytbsp chopped fresh thymetbsp chopped fresh oreganotbsp chopped fresh cherviltbsp chopped fresh chivestbsp chopped fresh summer savoryfrac12; tsp finely chopped garlicshallot, finely diced½ tsp kosher salt½ tsp coarsely ground black pepper
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- mbine all ingredients and let stand for at least 2 hours for flavours to blend. Served at room temperature over grilled meats.
iter’s Note: Chimichurri is usually eaten with beef, but it can also be served with grilled pork or chicken if you prefer. I even like the sauce over simple, roasted potatoes sometimes. Experiment and enjoy.
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