Feliz Miércoles!

Today I have a work event at Carnivale Chicago! Yipee! For those of you who don't know, this is a restaurant in downtown Chicago featuring authentic Latino cuisine. It is brightly decorated, filled with beautiful upbeat music, and serving the best Latin American food around!

Here is a Latin American Recipe, courtesy of Tyler Florence, that I have attempted before. The chimichurri did not turn out the way I would like, but it was delicious. I will need to make it again soon!

Gaucho-Grilled Steak with Chimichurri Sauce

Total Time: 1 hr 3 min

Prep: 20 min

Inactive: 35 min

Cook: 8 min
Yield: 4 to 8 servings

Ingredients

Chimichurri:

• 6 garlic cloves, minced
• 2 jalapenos, minced
• 1/4 cup red wine vinegar
• 1 bunch fresh flat-leaf parsely, finely chopped
• 1 handful fresh oregano, finely chopped
• 2 limes, juiced
• 1 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon crushed black peppercorns

• 4 pounds skirt steak, trimmed of excess fat
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Marinate the steak in olive oil for 30 minutes, turning to coat both sides.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.


Recipe by Tyler Florence via Food Network

For Image sources above, click on Image.



Enjoy!
-M