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