Saturday, July 29, 2017

Saturday Recipe

Whoops, I forgot to post this.

Our LCBO - liquor board - sends me email recommendations for wines and usually include a recipe. This is the recipe I got this week. I think it will be pretty spicy (hot). Actually the sauce has just reminded me - when we were in Portugal, at a restaurant, I ordered Chicken Chimichurri and was told it was very hot. When I got it, I was somewhat disappointed and said so, so they brought me out a sauce boat with more Chimichurri and that was as hot as Hades.

Churrasco Beefsteak with Chimichurri Sauce

4 New York sirloin steaks, at least 1 inch (2.5 cm) thick
1 jalapeño pepper, seeded and slivered
2 cloves garlic, slivered
Salt and freshly ground pepper
2 Tbs (25 mL) olive oil

Chimichurri Sauce
2 Tbs (30 mL) chopped garlic, approx. 6 cloves
2 bunches Italian parsley, leaves only
¼ cup (60 mL) lemon juice
½ tsp (2 mL) chili flakes
½ cup (125 mL) olive oil
Salt and freshly ground pepper

1. Preheat oven to 450°F (230°C).

2. Make slits about a quarter-way through in each steak in 7 or 8 places. Stuff a sliver of jalapeño and garlic into each slit, and season with salt and pepper.

3. Heat oil an ovenproof skillet over high heat. Add meat and sear 1 minute per side or until golden. Place skillet in oven for 6 to 8 minutes for medium-rare. Remove from oven and either serve whole or cut into slices. Serve with Chimichurri Sauce (recipe follows).

4. Purée garlic cloves in a food processor by dropping them down the feeder tube while the processor is running. Add parsley, lemon juice and chili flakes, and process until chunky. With machine running, pour oil slowly down the feeder tube. The mixture will be chunky. Taste and add salt and pepper as desired.

5. Makes about 1½ cups (375 mL)

Servings: 4

Have a great weekend


  1. I have been off blogland for the most part but am now back and hope to look at some blogs I have missed. I am not one for burning my mouth off so I will pass on this sauce:)

    1. I have no doubt it can be made to suit you Birgit. I enjoy spicy sauces but some can be too hot.

  2. Be careful what you ask for, lol.

  3. I was never really able to deal with spicy hot food.

    1. I guess it has a lot to do with what you eat growing up JoJo. In England Curries were all around and we got used to their fiery taste. Although I guess in the States, a lot of Mexican spices have become familiar to everyone.

  4. Love Chimichurri ... for the European palate ... cheers Hilary

    1. I dunno Hilary, all the Mexican food around here competes with the heat of Chimichurri.