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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, June 24, 2013

Grilled Beef Skewers with Chimichurri



Chimichurri is the garlicky, herbal signature sauce of Argentina—and a common favorite in Uruguay too. This olive oil-based condiment traditionally includes flat-leaf (Italian) parsley, garlic, olive oil, and an acidic, such as lemon juice or vinegar, or both. It’s loaded with flavor and makes a great marinade, as well as a drizzle or dipping sauce. Here, I use it for both. Simply mix it up and reserve some for passing at the table to drizzle over the skewers.

Serves 4

Ingredients
  • 1 cup packed flat-leaf parsley leaves
  • 3 garlic cloves, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 tsp dried oregano
  • sea salt
  • freshly ground black pepper
  • 2 8-oz beef sirloin (or filet mignon) steaks, each cut into 6 chunks 
  • 2 small white onions, each cut into 4 wedges
  • 8 1-inch pieces of red bell pepper
  • olive oil, for drizzling
Chimichurri Ingredients
Beef Chunks Ready to Marinate
Preparation
  1. Combine the parsley, garlic, lemon juice, and vinegar in a food processor and pulse until coarsely chopped. With the motor running, gradually add the olive oil until incorporated. Scrape into a medium bowl and season with oregano, salt, and pepper.
Chopped Ingredients 
Chimichurri
  1. Transfer 1/4 cup of the chimichurri to a small bowl and set aside.
  2. Add the beef chunks to the remaining marinade and toss well to coat. Let stand at room temperature 30 minutes.
Beef Beginning to Marinate
  1. Place the onions and pepper in a small bowl and drizzle with olive oil. Season with salt and toss to coat.
  2. Remove the beef from the marinade and thread 3 pieces onto each of 4 skewers, alternating with pieces of onion and bell pepper.
Beef Skewers Ready to Grill
  1. Light a grill for medium-high heat. Grill the skewers until lightly charred in spots and the beef is medium-rare, 8-9 minutes (or to desired degree of doneness).
Grilled Beef Skewers
Serve the skewers, passing the reserved chimichurri at the table.


Grilled Beef Skewers with Chimichurri

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