If you are familiar
with South America, then you have probably heard of Chimmichurri. It is mainly used in Argentina to accompany
their steaks. This is a recipe below for
a great tasting paleo friendly Argentinian steak that will not only leave you
full but it’s super tastey.
Ingredients
• 2 jalapeños
• 2
cups cilantro leaves and sprigs, finely chopped
• 2 cups parsley leaves and sprigs,
finely chopped
• 2
medium cloves garlic, minced
• 3 tablespoons juice from limes
• 3 tablespoons dry red wine
• 1 tablespoon red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus
more for brushing
• Salt and freshly ground black pepper
• 2 pounds skirt steak
Procedures
1 Prepare a
grill or turn on a broiler. Grill or char the jalapeños until blackened on all
sides and soft, about 5 minutes total. Place them in a small bowl covered with
a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed.
2 In a
small food processor or blender, combine the jalapeños, cilantro, parsley,
garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse
(or blend) until the mixture is a coarse puree. Taste and adjust for salt and
blend again.
3 Heat a
grill pan over high heat. Rub the steaks with olive oil and season very
generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per
side depending on thickness (center of steaks should register 125°F on an
instant read thermometer). Remove to a plate and allow to rest for at least 5
minutes.
4 Slice the
steak across the grain with the knife at a 45 degree angle. Arrange on a
serving plate and spoon some chimichurri over the steak. Serve with the extra
sauce.
This is a great recipe, it's not complicated and you can find most of the ingredients around your home. It's also a healthy part of a paleo diet, if you would like a full guide to paleo recipes and a full plan just check out the link below.
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