Carne y Chimichurri
Argentinean flank steak with parsley sauce. Pictured above (top right) with bunuelos de espinaca (top left) and tzatziki sauce (bottom).
Total time: 40 minutes
- 1/2 cup distilled white vinegar
- 2 medium-size jalapenos, finely chopped
- 8 cloves garlic, minced
- 8 bay leaves
- 1 cup fresh Italian parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh oregano, finely chopped
- 2/3 cup extra-virgin olive oil
- salt and pepper
- 1.5kg flank steak (can substitute tenderloin if flank steak not available)
- Preheat a grill or broiler to high.
- In a food processor, combine vinegar, jalapenos, garlic, and bay leaves. Puree until smooth. Add the herbs, olive oil, salt, and pepper. Puree briefly until well-blended. Set aside.
- Season the flank steak with olive oil, salt, and pepper and grill/broil the steak medium rare. Slice the steak thinly. Serve with chimichurri sauce.
- Mama: 5/5 for chimichurri sauce, fantastic!
- Papa: 4.7/5, great steak and great sauce!
- Girlie: 3/5, I don’t really like steak
- TW: 5/5, the steak and sauce combination is perfect
- McM: 4/5, I don’t generally like steak but the chimichurri sauce is very flavorful and I think it would go well with many other dishes
Original recipe: http://www.foodnetwork.com/recipes/argentinean-steak-with-parsley-sauce-carne-y-chimichurri-recipe.html
Bunuelos de Espinaca
Argentinean spinach fritters.
Total time: 60 minutes
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground nutmeg
- salt and pepper
- 450g fresh baby spinach, chopped and steamed
- 3/4 small onion, finely chopped
- 3/4 cup milk
- 3 eggs, beaten
- oil for frying (liquid coconut oil recommended)
- Chop spinach, then steam over boiling water for 4-5 minutes until fully wilted.
- Mix spinach and onion together in a bowl. Add milk and eggs. Mix well.
- In a separate bowl, whisk flour, baking powder, nutmeg, salt, and pepper together.
- Stir flour mixture into spinach mixture until batter is evenly combined.
- Heat about 1 inch of oil in a large, deep frying pan over low-medium heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
- Drop batter (about 1 tablespoon per fritter), into the hot oil. Fry until outside edges of fritters are golden brown (3 – 4 minutes per side). Remove fritters with a slotted spoon and drain on paper towel. Repeat with remaining batter, adding more oil and adjusting oil temperature as needed.
- Serve with tzatziki sauce and chimichurri.
- Mama: 4/5, very good as an appetizer!
- Papa: 3.5/5, somewhat bland but the coconut oil adds a nice flavor
- Girlie: 2/5 by themselves, but 4/5 when served with tzatziki sauce
- TW: 2.5/5 by themselves, 4/5 when served with tzatziki sauce or chimichurri
Original recipe: http://allrecipes.com/recipe/236662/bunuelos-de-espinaca-spinach-fritters/