Argentine Sirloin & Chimichurri

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   ARGENTINA has legendary beef, wonderful 100% Malbec oak aged red wines, traditional and vanguard Tango, exquisite terroirs of purple mountain majesties and gorgeous coastlines and eclectic late night cafes ... It has become quite an international restaurant row in the last couple of years. The richness and diversity of the country´s regional cuisines, is matched only by its lands which are noted for their superior 100% Malbec red grape wines ... 

Restaurant speaking, there is something for everyone ... Amazing beef and awesome red wines. There are BBQ and Grill venues, where the meat is seared on open flame and there is a coast line of numerous varieties of fresh daily catch.

Here is a recipe for the renowned Chimichurri Sauce, pronounced: THI MI CHUR RI ( the CH is not pronounced as in Italian ... ) --- THI as in THIMBLE ... THISTLE ... 

ARGENTINE SIRLOIN WITH CHIMICHURRI 

CHIMICHURRI SAUCE ...

6 GARLIC CLOVES PEELED AND MINCED
3 FRESH BAY LEAVES OR DRY WITH STEMS REMOVED
1 FRESH POBLANO CHILI SEEDED AND COARSELY CHOPPED
1 SERRANO CHILI SEEDED AND SLICED INTO 1/2 INCH SLICES 
1/4 CUP MINCED FRESH ITALIAN PARSLEY
1/4 CUP FRESH OREGANO AND FRESH MARJORAM COMBINED ( 1/8 CUP EACH ); COARSELY SLICED
1/8 CUP FRESH BASIL COARSELY CHOPPED
1/8 CUP SHERRY VINEGAR ( IF UNAVAILABLE, USE RED WINE VINEGAR )
1/4 CUP EVOO 
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE

PUREÉ ALL THE INGREDIENTS IN A BLENDER OR FP UNTIL COARSE LIKE A PESTO; AND SET ASIDE

MARINADE AND SIRLOIN 

2 1/2 pounds of prime sirloin two inches thick 
2 shallots peeled and sliced into 1/8 inch slices
4 strips of lemon zests
kosher salt or sea salt to taste and choice
freshly ground black pepper

1) PLACE THE STEAK AND THE SHALLOTS, ZEST, EVOO AND SALT IN AN AIRTIGHT CONTAINER AND SHAKE TO COMBINE
2) COVER THE MEAT WITH THE MARINADE INGREDIENTS AND LET SIT FOR 4 TO 6 HOURS OR OVERNIGHT ... 
3) PREHEAT THE GRILL TO MEDIUM HIGH FOR 15 MINS. AND REMOVE THE STEAK FROM THE MARINADE AND SEASON ADJUSTING AND LET SIT FOR 1/2 HOUR, AND THEN GRILL 8 MINUTES PER SIDE FOR MEDIUM RARE 
4) REMOVE FROM GRILL AND LET SIT FOR 12 MINS TO 15 MINS BEFORE SLICING
5) SERVE WITH THE CHIMICHURRI ON SIDE FOR DIPPING AND AN ARGENTINIAN 100% OAK AGED MALBEC AND RUSTIC BREAD IF U WISH; FRENCH FRIES OR BAKED POTATO ... OR PATATAS A LA IMPORTANCIA IN THE IBERIAN SECTION ... LOVELY LUNCH ... 

enjoy
Margi. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Argentine Sirloin & Chimichurri Posted: 18 March 2013 at 09:07
	ARGENTINA has legendary beef, wonderful 100% Malbec oak aged red wines, traditional and vanguard Tango, exquisite terroirs of purple mountain majesties and gorgeous coastlines and eclectic late night cafes ... It has become quite an international restaurant row in the last couple of years. The richness and diversity of the country´s regional cuisines, is matched only by its lands which are noted for their superior 100% Malbec red grape wines ... Restaurant speaking, there is something for everyone ... Amazing beef and awesome red wines. There are BBQ and Grill venues, where the meat is seared on open flame and there is a coast line of numerous varieties of fresh daily catch. Here is a recipe for the renowned Chimichurri Sauce, pronounced: THI MI CHUR RI ( the CH is not pronounced as in Italian ... ) --- THI as in THIMBLE ... THISTLE ... ARGENTINE SIRLOIN WITH CHIMICHURRI CHIMICHURRI SAUCE ... 6 GARLIC CLOVES PEELED AND MINCED 3 FRESH BAY LEAVES OR DRY WITH STEMS REMOVED 1 FRESH POBLANO CHILI SEEDED AND COARSELY CHOPPED 1 SERRANO CHILI SEEDED AND SLICED INTO 1/2 INCH SLICES 1/4 CUP MINCED FRESH ITALIAN PARSLEY 1/4 CUP FRESH OREGANO AND FRESH MARJORAM COMBINED ( 1/8 CUP EACH ); COARSELY SLICED 1/8 CUP FRESH BASIL COARSELY CHOPPED 1/8 CUP SHERRY VINEGAR ( IF UNAVAILABLE, USE RED WINE VINEGAR ) 1/4 CUP EVOO SALT TO TASTE FRESHLY GROUND BLACK PEPPER TO TASTE PUREÉ ALL THE INGREDIENTS IN A BLENDER OR FP UNTIL COARSE LIKE A PESTO; AND SET ASIDE MARINADE AND SIRLOIN 2 1/2 pounds of prime sirloin two inches thick 2 shallots peeled and sliced into 1/8 inch slices 4 strips of lemon zests kosher salt or sea salt to taste and choice freshly ground black pepper 1) PLACE THE STEAK AND THE SHALLOTS, ZEST, EVOO AND SALT IN AN AIRTIGHT CONTAINER AND SHAKE TO COMBINE 2) COVER THE MEAT WITH THE MARINADE INGREDIENTS AND LET SIT FOR 4 TO 6 HOURS OR OVERNIGHT ... 3) PREHEAT THE GRILL TO MEDIUM HIGH FOR 15 MINS. AND REMOVE THE STEAK FROM THE MARINADE AND SEASON ADJUSTING AND LET SIT FOR 1/2 HOUR, AND THEN GRILL 8 MINUTES PER SIDE FOR MEDIUM RARE 4) REMOVE FROM GRILL AND LET SIT FOR 12 MINS TO 15 MINS BEFORE SLICING 5) SERVE WITH THE CHIMICHURRI ON SIDE FOR DIPPING AND AN ARGENTINIAN 100% OAK AGED MALBEC AND RUSTIC BREAD IF U WISH; FRENCH FRIES OR BAKED POTATO ... OR PATATAS A LA IMPORTANCIA IN THE IBERIAN SECTION ... LOVELY LUNCH ... enjoy Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 19 March 2013 at 02:56
	Thanks Margi it reminds me the juicy steak i had in Buenos Aires.
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 19 March 2013 at 04:25
	Aron, Good Morning, This is a recipe from Buenos Aires ... My husband travels to Argentina 4 times a year ( bovine research investigation and his clients are: cattle ranchers and their cattle ... ) ... Thus, he gave it to me ... a client passes on his recipes to us ... Delicious ... love chimichurri too ... Thanks for your interest. Kind regards. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.