Much Ado About Stuffing

Much Ado About Stuffing

Argentine Style Mixed Grill with Chimichurri Sauce

Having just returned from a fabulous trip to Brazil and Iguazu Falls, this BBQ dinner was inspired by our travels. Chimichurri is a delicious green salsa-ish sauce

The “Minute London Broil” and the Bratwurst come from Grow and Behold, but you could use any tender London Broil, and assortment of sausages that you have available. However, I cannot recommend Grow and Behold strongly enough.

The chimichurri sauce is a green and spicy blend of parsley and aromatics, you can certainly add cilantro to the mixture, and add more or less chili firepower depending on your personal taste.
There are many varieties, this one was so good I wanted to eat it by the spoonful!

Grill up the steaks (rare to medium rare is best), and the the sausages on a good hot grill. Slice thinly on an angle, and spoon on the sauce.
It was great served with a green salad, some fresh corn, This salad of Rainbow Carrots, and my should-be-famous “roast-a-touille”┬áserved over ribbons of raw zucchini (just use your vegetable peeler if you don’t have a mandoline).

Chimichurri Sauce Argentina Style:

1cup lightly packed chopped italian parsley
3 to 5 cloves garlic

2-3 garlic scapes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves
2 large shallots minced
1/2 cup vegetable or olive oil
3 tablespoons sherry wine vinegar
3 tablespoons lemon juice

Put all the ingredients into a food processor and chop until not quite totally smooth.

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