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Are you sick of hot dogs and hamburgers after only one month of summer? Do you want to grill something different, but you’re just not sure what? Take your cue from Argentina.
Argentinians love grilled meats, and chimichurri sauce was created as a fresh, easy way to make those meats really stand out. Chimichurri is a ridiculously simple green sauce made from fresh parsley, cilantro, garlic, oil and vinegar. A simple turn in the food processor or blender and it’s all ready to go.
I’m offering up two recipes here, because chimichurri isn’t just great for dinner—it’s great for breakfast, too. Just a spoon a little of the leftover chimichurri on your breakfast sandwich, and you’ve got yourself a little piece of heaven. For dinner, classic sirloin steaks are dressed up with freshly grilled red peppers and some of that vibrant chimichurri. I served mine with a loaded baked potato and steamed broccoflower, a new grocery store offering that combines broccoli and cauliflower in one plant.
This recipe is adapted from one that appears in the October 2002 issue of Bon Appetit. If you really like garlic, add another garlic clove or two to this sauce. Use it on grilled meats or try it on a Breakfast Bagel.
1 c. (packed) fresh Italian parsley
½ c. olive oil
1/3 c. red wine vinegar
¾ c. (packed) fresh cilantro
3 garlic cloves, peeled
¾ tsp. dried crushed red pepper
½ tsp. ground cumin
½ tsp. salt
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Sirloin Steaks with Chimichurri and Grilled Red Pepper
Serves 4. If you don’t eat red meat, sub in chicken or pork. For a print copy of this recipe, click here.
4 sirloin steaks, about 1/2 lb. each
2 whole red peppers
Chimichurri sauce (recipe above)
Freshly ground pepper
Season steak and peppers. Season steaks liberally with salt and pepper. Let rest at room temperature for ½ hour while grill preheats. Brush steaks and peppers with olive oil.
Cook peppers. Grill whole red peppers over medium high heat until blackened on all sides. Remove from grill and wrap with plastic wrap or seal in a paper bag for about 5 to 10 minutes. Remove from plastic wrap and rub off blackened skin. Remove the stems and seeds and thinly slice the pepper.
Grill steak. While peppers steam in plastic wrap, grill steaks over medium high heat for about 4-5 minutes per side for medium. Remove steak from grill and cover with tin foil while you finish the peppers. To serve, spoon over 1-2 tablespoons chimichurri sauce over steaks and top with roasted red peppers.
Breakfast Bagel with Chimichurri Sauce
Serves 2. This is a great way to use up the leftover chimichurri from the night before. I’ve found that careful and limited stirring is the best way to get fluffy, moist eggs. For a print copy of this recipe, click here.
4 slices of bacon
1-2 Tbs. heavy cream
1 tsp. butter
1 tsp. oil
½ onion, diced
1 roasted red pepper (from a jar), diced
Leftover Chimichurri sauce
2 slices Colby-jack cheese
2 bagels, sliced and toasted
Cook the bacon. Cook bacon in a skillet over medium heat. Remove from pan and put on paper towels to drain.
Sweat the onions. Heat oil and butter in a medium skillet over medium heat. Add onion and sauté under tender, about 5 minutes. Meanwhile, mix together eggs, cream, salt and pepper in a small bowl. Set aside.
Cook the eggs. Add peppers to onion mixture, sauté 1 minute. Pour in egg mixture and let sit 1 minute. Using a wooden spoon, stir the eggs in a figure eight motion, also scraping up the eggs along the edge. Let sit another minute and the carefully stir the eggs again. When the eggs are almost finished cooking but are still slightly moist, turn off the heat. Stir and let sit for about 30 more seconds. Stir again and serve immediately.
Build the sandwich. Place cheese on bottom half of bagel. Top with 2 slices of bacon and half of the egg mixture. Spoon over some of the leftover chimichurri sauce and top with other half of bagel. Cut in half and serve.