Thursday, August 11, 2011

Grilled 'Lolipop' Steaks with Zesty Chimichurri

There are many things I love about the culinary world in Montreal..but my favorite are these 'lolipop' steaks, basically steaks on a stick, sold at J&R Kosher Butcher ( I love the concept, a small portion of steak served on a skewer- they are great to serve at a barbecue, and kids love them! I simply grill them, as I would any ordinary rib steak, and serve them with this amazingly colorful and flavorful, zesty chimichurri sauce. You can make this recipe using any type of steak, and the chimichurri goes well with all grilled meats and chicken- just to change things up a bit.
Chimichurri is a green sauce used for grilled meats or as a marinade, and it originated in Argentina. Here is my version which basically uses those vegetables that I have forgotten about in my fridge, ie. soft tomatoes and peppers, and fresh herbs that aren't looking so alive anymore!

Grilled Steak with Chimichurri
Serves 4

4 individual steaks or 'lolipop' steaks, seasoned with salt and pepper
Grill the steaks according to your desired likeness...
Meanwhile, prepare the Chimichurri:

2 medium tomatoes, or 1 cup cherry tomatoes
1 red pepper, stemmed and seeded
1 handful fresh basil
1 handful parsley (or any fresh herbs you may have including: dill, cilantro, oregano, mint...)
2 garlic cloves
1 small piece ginger (1-2 inches), peeled
lots of salt and black pepper, to taste
drizzle of good olive oil
add a chili pepper if you like it hot

Combine the tomatoes and pepper in a food processor, and process just until chopped. Add the herbs, garlic, and ginger. Process until all ingredients are minced, and combined, Season with salt and pepper, and drizzle over the olive oil. Serve the steak hot, with the chimichurri alongside!

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