Back when I lived in Miami, there was this restaurant we went to all the time called Los Ranchos. It’s a Latin churrascuria, i.e. steakhouse. I loooved eating there and in fact, we chose it as the location for my wedding rehearsal dinner. I still remember the crusty garlic bread that accompanied the steak to this day. But as much as I love my garlic bread (and Lord knows I do) what I loved even more about Los Ranchos was their chimichurri sauce that I slathered all over my churrasco.
And since I’m on a a quest to do all I can with our endless supply of beef, I decided last night that a homemade chimichurri sauce, reminiscent of Los Ranchos, was in order. I sent Giggles to fetch my copy of Daisy: Morning, Noon and Night – Bringing Your Family Together with Everyday Latin Dishes from the basement bathroom (hey! cookbooks make for good reading!) and flipped open the chimichurri recipe.
As it turns out, I didn’t even need the recipe because it’s so easy! Who knew? I’ve been missing out all of this time!
I served it alongside broiled rib steaks and roasted sweet potatoes. Traditionally, this sauce is served with skirt steak, but we don’t have any more of those (progress!) and I figured, steak is steak. It was so delicious – fresh and garlicky with a slight tang. I didn’t get a chance to grab a photo of it on the plate ~ certainly a compliment to the chef ~ but I did snag one of the leftover sauce (with my spankin’ new iPhone 4S) that I am so excited to have.
I’m looking forward to enjoying it with grilled chicken tonight.
Pulse 4 cups fresh flat-leaf parsley leaves (from about 1 large bunch parsley) and 6 cloves garlic in bowl of a food processor until finely chopped. Scrape into a bowl and stir in 1/2 cup extra olive oil and ¼ cup red wine vinegar. Stir well and taste: if it is too tart, add up to ¼ cup extra virgin olive oil. Season with kosher or fine sea salt and freshly ground pepper to taste. Add 1 heaping teaspoon crushed red pepper flakes (optional) for a spicy chimichurri. The chimichurri can be made up to 5 days in advance and refrigerated. Bring to room temperature before serving. Makes about 1 cup. Recipe can be doubled, if desired. Also good served with cooked white rice, potatoes, hamburgers and salmon steaks.
From “Daisy: Morning, Noon and Night – Bringing Your Family Together With Everyday Latin Dishes,” by Daisy Martinez With Chris Styler.
[Disclosure: I received a free copy of the cookbook from the publisher.]