|Skirt steak with chimmichurri, a little clutch of salad, and homemade tater tots.|
I got married to Regina on July 9th of this year, and part of the menu for the wedding, for which I was but a minor contributor (it was mostly cooked by Scott Cooley, extraordinaire) was a whole roasted pig, cooked in a “china box”, basically a galvanized steak box that mimics underground, pit-roasting methods.
For the pork I created three sauces: hoisin-BBQ, a Carolina-style mustard-based BBQ sauce, and chimmichurri. All three worked really well with the crispy, succulent roasted pork, but perhaps the chimmichurri worked the best. Certainly James Kalin thought so! He ate hella pork, and plenty of chimmichurri to boot!
Chimmichurri is vary similar to Italian salsa verde or pesto, in that it’s basically finely minced herbs bound up with oil. More authentic Argentinian recipes for chimmichurri are simpler than mine, containing parsley and oregano, but I like to add cilantro and fresh thyme as well for a more intriguing flavor. But anyway, there are no hard and fast rules about this condiment. Change it if you want, put it on anything you want. It’s very versatile, very easy to make, and very yummy.
Put all the following ingredients in a food processor and let ‘er rip!
3/4 cup olive oil
1 cup parsley leaves, loosely packed
1/2 cup cilantro leaves, loosely packed
2 cloves garlic, coarsely chopped
8 sprigs of thyme, stems discarded
8 sprigs marjoram or oregano, stems discarded
2 tablespoons red wine vinegar
1 teaspoon chili flakes
juice of half a lemon
kosher salt to taste, about a teaspoon
cracked black pepper to taste, about a teaspoon
|Chimmichuri made this steak even awesomer!!|
When I add chimmichurri I keep the seasoning on the meat very simple — just salt and pepper. I’ve applied this condiment to chicken, fish, pork, and veggies, but I find that the robustness of a beefy cut like skirt steak is best. The assertive chimmichurri cuts through the fatty richness of the meat nicely. Try it, you’ll like it!
This one’s for James!