Friday, 31 May 2013

A GOOD STEAK WITH A CHIMICHURRI RECIPE



I don't eat steak that often, but when I do I want it to be good.


What is a good steak ? Well, ever since reading through Mark Schatzker's book on the not so straightforward subject of Steak, I have been inspired to hunt down only grass fed cattle turned into cuts of meat for my personal frying pan. I'm not going to expand on the whole grass fed vs grain fed debate here. I'm just going to recommend you too read Mr Schatzker's book. It is very enlightening and thought provoking on the steak we eat.

My preference for grass fed,  I think, says it all on where I stand on the matter.

What really converted me wasn't any of the ethical or intellectual discussion offered over which is superior. It was more practical than that. It was simply tucking into a very special piece of grass fed ribeye without any basting sauce, without any serving sauce. Pure, simple beef that was the tastiest piece of cattle I've ever put in my mouth. Ever.

That said, half the fun of cooking up a steak is the variety of sauces one can choose to make along with it. Bearnaise is definitely up there as one of my favourites. Though truthfully there is always a sense of serious indulgence (read guilt) when I dunk a cut of steak into that unctuous, yellow sauce of the gods. My hips and thighs seem to quiver a little in fear of how much butter padding I'm contributing to them. A lighter, leaner sauce is hence a welcome alternative and a Chimichurri offers exactly that.



Chimichurri
Originating from South America, some say Argentina, Chimichurri is a wonderfully versatile sauce that will pair with many grilled meats. It's provides a colourful and delicious flavour addition to the plate.  You can also spice it up or leave it mellow according to your taste.

Chop by hand or use a food processor.

2 tomatoes - peeled & seeded then finely chopped
1 red onion - peeled & finely chopped
2 garlic cloves - peeled & finely chopped
big handful flat leaf parsley - chopped
1 teaspoon dried oregano
1 teaspoon chilli powder
1 teaspoon paprika (smoked paprika could also work really well for a spanish twist)
1 teaspoon ground cumin
1 bay leaf - finely chopped
2/3 cup olive oil
1/3 cup red wine vinegar

Combine all ingredients together and season to taste. Allow to rest for at least 20 minutes before serving. This allows for the flavours to mingle and develop. Serve with steak of your choice - grass or grain fed.

 

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