Tuesday, April 26, 2011

What I'm eating.

This is a flank stake I cooked a few hours ago. I served it with chimichurri, garlic puree, braised radish and garlic, blanched spring onion.

The chimichurri and the garlic puree really livened the whole dish up. 

For the puree, I braised garlic cloves in coconut milk until soft enough to make a silky sauce.

The chimichurri is a combo of fresh parsley, evoo, and other goodness. 


Along with the basic ingredients, other things like cilantro, oregano, cumin, or even tomato may be used for different variations. Depending on your taste, the range of textures can go from a smooth pesto like consistency to chunky and broken salsa of sorts. Usually, Chimichurri is served with Grilled Meat & Fried Empanadas and makes a perfect marinade as well.  It's a healthy, herbaceous, and light spark that can add a new light on foods you love.

This is how I recently made it.


  1. 1 bunch flat leaf parsley leaves and stems
  2. 6-8 garlic cloves, minced and pasted
  3. some fresh oregano leaves
  4. a little bit of cilantro
  5. 2/3 cup olive oil
  6. Coarse sea salt
  7. Ground black pepper
  8. Red pepper flakes
  9. 1 Teaspoon pimentón 
  10. 3 Tablespoons coconut vinegar
  11. A splash of water


Mince garlic. Add Sea salt and crush into a fine paste. Add to finely chop the parsley, cilantro and oregano.

Transfer the mixture to a small bowl and stir introduce the olive oil, sea salt, black pepper, paprika, and red pepper flakes. Add in the vinegar. I added a splash of water to make it a little lighter. 

I served the chimichurri immediately with some flank steak I cooked, however I like making mine ahead of time and allowing it to rests and deepen in flavor. 

This is just how I did it!

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