Friday, May 29, 2009

Flank steak with Chimichurri sauce and corn on the cob with compound butter

Chimichurri sauce is a great one to know. This is a great sauce to use as a maranaide or as a topping for any meat. You can flavor it as you like the basic recipe I use is 2 parts parsley to 1 part cilantro. A lot of people really love the flavor of cilantro and if that is you then use equal parts but I think cilantro can be a little overpowering.
Here is what is in it today.
2 bunches parsley
1 bunch cilantro
zest of 1 lemon
juice of 1/2 lemon
a few tablespoons red wine vinager
2 cloves garlic
2 tablespoonsish of olive oil (here I like to use the extra virgin becasue I use this as a finishing sauce)
a shake of crushed red pepper flakes

Throw it all in the food processor and let her rip!

And here you have the star of the show. It is best to let this sit in the chillbox for at least an hour so the flavors mix up for you.

I rubbed both sides of the meat with this and let it sit about 30 minutes.

Then we threw them on a nice HOT grill.

A compound butter is also a wonderful thing to have on hand. This one has a mexican flare with cliantro and lime zest that is it 3 sticks of butter 1 bunch of cilantro and the zest of 1 lime. Toss it in the food processor and .....

When it is mixed roll into a log in a little plastic wrap and put in the chill box or the freezer. You will see the beautiful specks of cliantro on the corn in the later pictures it is so beautiful.

Speaking of corn all I do is peel back the husks and get all the strings off, then pull the husks back over the corn and throw it on the grill... it is a great way to have corn the flavor is so wonderful you almost don't need the compound butter... almost :o)

And then you can pull the husks back and you have great corn "handles". See the pretty green specs on the corn?

A little extra chimichurri sauce on the steak and you have a very flavorful dinner! YUM!!

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