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Uruguayan Chimichurri & Steak

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Uruguayan Chimichurri & Steak
    Posted: 12 October 2012 at 08:40
Photo Courtesy: 123Rf - Chimichurri de Uruguay.
 
The Uniqueness of Uruguay ...
 
 
 
Recipe:  Uruguayan Chimichurri & Steak ...
 
By: Margaux Cintrano.
 
 
 
Photo Courtesy: Fotosearch - Chivito de Montevideo, Uruguay.
CHIVITO: THE NATIONAL SANDWICH OF URUGUAY CONSISTS OF:
CHURRASCO STEAK, LETTUCE, TOMATO, FRIED EGG, MOZZARELLA DI BUFALA MELTED ON TOP, A MIXTURE OF MAYO OR ALI OLI / KETCHUP, A FEW SLICES OF BACON AND A COUPLE OF SLICES OF HAM ... This is a very popular sandwich in both Uruguay and Argentina, and it is serve on enormous sized buns.
 
 
 
Photo Courtesy: Tourism Office of Uruguay.
 
The Vet, the girls and I had spent 2 years in Uruguay, on the southeast coast of South America, south of Brazil, north of Argentina, in the 1970s while Fillippo was doing his Masters and Phd in Veternarian Medicine with a specialty in Bovine Research. This Chimichurri; pronounced with a soft: thi mi chur ri hails from the Santa Barbara of Uruguay, Punta de Este, just north of Montevideo.
 
 
Photo Courtesy: Tourism Office of
Uruguay - Punta de Este Port.
 
 
Photo Courtesy: 123RF - Uruguay Steak Chimichurri.  
 
 
 
URUGUYAN CHIMICHURRI & STEAK ...
 
1 pound of Rib Eye or Sirlion Steak cut cross wise in 4 pieces
1 cup coarsely minced fresh parsley
10 garlic cloves minced
1 tsps. dried Orégano
3 ripe juicy red tomatoes minced ( after de-seeding and peeling )
2 red peppers from Spain called Morrones or 1 small Red Bell diced finely
1/4 tsp. dried red chili pepper flakes
1/8 cup Fresh Lime Juice
2/3 cup Evoo
salt, black fresh pepper ground and La Vera sweet smoked Paprika
 
1) heat grill over medium high heat and lightly oil ( I use 1/2 tblsp. per person of Evoo )
2) Dry steaks well with paper towelling
3) sprinkle with salt and 1/4 tsp. freshly ground blk. pepper
4) grill steaks 2 to eight minutes for medium rare depending on thickness and turn occasionally; and transfer to platter and let stand 5 mins. 
5) while steaks are grilling, purée remaining ingredients with 1/2 tsp. salt in blender until smooth yet coarse
6) serve steaks with: chimichurri sauce, Uruguayan or Argentinian Red Wine, crusty oven hot bread, and a simple salad or baked potato or French Fries.
 
 
 
Photo Courtesy: Uruguay´s Tourist Office.
 
 
 
Most people skip over this extraordinairely beautiful country, where the sea meets the mountains. The Chimichurri salsa is a staple in Argentina, Chile and Uruguay, all providing their own unique profile to the salsa.
 
Furthermore, some of the world´s best beef cattle still graze on green pasture lands, and where the shellfish and seafood is caught freshly all along the long coastline. There is a phenomenal repertoire of multi ethnic cuisine restaurants, and Uruguayan specialty restaurants of all levels.
 
Uruguay, has recently become the 2nd home or 3rd home  of actors, actresses, and a variety of professionals from all sectors and a retired pensioner´s delightful choice, where temperate climate and a melting pot where expats call home. The legal residency is relatively simple to accomplish too.
 
 
ENJOY.
Margi.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2012 at 08:57
I would eat that in a heartbeat - looks great!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2012 at 09:04
Tas,
 
Me too ! 
 
Thanks ...
 
Have a great wkend.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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