Cafe Yk Chimichurry Food

CHIMICHURRI SAUCE

Steps:

• Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI

Steps:

• Preheat a grill or broiler to high.
• In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
• Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

STUFFED PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri). To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining teaspoon oil and season with remaining salt and pepper. Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes. Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.

CHIMICHURRI

Steps:

• Pulse parsley in processor to chop.
• Add remaining ingredients and blend.
• Separate sauce into equal parts.
• (Use half for basting or marinade).
• (Use other half for table service).

CHIMICHURRI HALIBUT

Steps:

• Mix together vinegar, lemon juice, shallots and garlic.
• Let stand for 30 minutes before continuing.
• Finely chop herbs and mix with garlic and shallots and vinegar mixture.
• Whisk in chipotle and extra virgin olive oil.
• Your Chimichurri should be thick and sauce-like with a good amount of acidic and highly seasoned, flavor.
• Marinade the halibut in the chimichuri for at least 30 minutes then discard sauce.
• grill the halibut fillets for 2-3 minutes per side.

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)

Steps:

• Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
• Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
• Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

CARROT TOP CHIMICHURRI

Steps:

• Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.

LATIN BEEF BRISKET WITH CHIMICHURRI

Steps:

• To make chimichurri: in a food processor, with the machine running, drop garlic, jalapenos and bay leaves through the feed tube to chop them.
• Add parsley, cilantro and oregano. Pulse to chop.
• Then, with the machine running, add the vinegar and oil, scraping down the sides of the bowl as needed, and blend until smooth.
• Season, to taste, with salt.
• Pour 1 cup of the chimichurri into a covered container and refrigerate.
• Mix the remaining chimichurri with the water in a large non-reactive (stainless steel, ceramic or glass) baking dish.
• Marinate the meat in this for 24 to 48 hours, covered with plastic wrap, in the refrigerator.
• When ready to cook, postition rack in center of Preheated 350 degree oven.
• Transfer brisket and marinade to a roasting pan or non-reactive dutch oven.
• Cover and bake until very tender; around 3 1/2 hours.
• Cool slightly before cutting on the diagonal.
• Serve with the heated cup of chimichurri sauce that was reserved.

CHIMICHURRI SAUCE - ARGENTINIAN CHIMICHURRI MARINADE

Steps:

• Pulse the garlic and onion in the food processor until finely chopped.
• Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
• Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
• Season with salt and red pepper flakes to taste.
• Store in the refrigerator until ready to serve.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
• Pulse until well blended but do not puree.
• Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
• Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
• If cooking steak another day, refrigerate sauce and return to room temperature before serving.
• Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
• Add the remaining chimichurri sauce from the processor.
• Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill or oven to 350F - medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
• Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
• Cook for 6 minutes on the first side.
• Rotate the steak 45 degrees and cook another 6 minutes.
• Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
• Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
• Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.