Saturday, July 03, 2010

Brazil - Chimichurri Beef

Here is a recipe from the 2010 FIFA World Cup Menu - Week 4. A lot of the South and Central American countries share recipes and there are variations of each so 'authentic' is more a state of mind than an actual requirement! Make it your own. This recipe can call for lime juice or not. I used lime juice because I had a fresh lime on hand. I've also seen the Chimichurri done with either cayenne pepper or crushed red pepper flakes. Use whatever heat source you want but use a little, the kick makes it really South/Central American. You can freeze this refreshing herb sauce in ice cube trays and have it on hand whenever you want a taste of Brazil (or Argentina or Mexico or Chile or .....)

Brazil - Chimichurri Beef
Serves 4

  • 1 lb of flank steak or lean sirloin
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 clove garlic
  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • 1/4 cup white vinegar
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 tsp crushed red pepper

  1. Heat a grill to high
  2. Sprinkle the beef with the salt, cumin, coriander and black pepper
  3. Mix the remaining ingredients in a food processor or blender to make the Chimichurri sauce.
  4. Grill the beef to medium rare ( the more you cook flank steak, the tougher it will be)
  5. Cut the steak against the grain in thin slices
  6. Serve with the Chimichurri sauce on top

Enjoy with various salads or grilled veggies that are in season!

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