I’d like to share an easy and quick recipe with you this week if you’re interested in stepping up your steak game for Memorial Day.
My version of Chimichurri Sauce.
Like most recipes there are 100 ways to make this traditional Argentinian condiment. Chimichurri basically consists of Parley, Garlic, Shallot, Olive Oil & some form of heat and/or acid.
I take 1 bunch of parsley, half a bunch of cilantro (leave it out and use basil if you hate cilantro), 4-5 garlic cloves, 1 tsp. kosher salt, a few dashes of cayenne or a seeded jalapeno if you have it, a squeeze of lemon juice or red wine vinegar and pulse it in the food processor. Drizzle in good olive oil until it is thinner than pesto (chimichurri’s cousin) and you have the tastiest lil condiment to add to anything grilled. Fish, any kind of steak, chicken or even corn. If you really like a formal recipe Bon Appetit has a nice version.
Earlier this week Michael and I marinated a Flank Steak in Red Wine Vinegar (he makes his own!), Ancho Chili Powder, Black Pepper, Worcestershire, Garlic and a hint of Olive Oil. The Chimichurri made the steak just POP with flavor and dinner was super quick and easy. I just grilled two ears of corn (took it off the cob) and sliced some watermelon and avocado, finished everything with a squeeze of fresh lime and we were both thrilled.
The bistro will be a little quiet this weekend with many of our guests enjoying Up North so feel free to bop in with or without a reservation. We hope to see a few familiar faces! Per the usual we are closed Sunday & Monday.
I hope everyone has a safe and enjoyable holiday.