It seems that it is easy to bribe people with food. Friends and family are more willing to help you move, paint the house, or fiddle around with satellite TV if there is a meal (or the promise of a meal) in store. That’s how we found ourselves hosting my best friend and her family for impromptu Sunday grilling. The menu was as simple as these last minute meetings allow for: grilled churrascos (skirt steaks), mashed potatoes and salad. And if there is churrasco, there has to be chimichurri.
Skirt steak has become a staple for Puerto Rican cuisine in the last twenty years. This beef cut was popularized by Argentinean steakhouses, but its flavorful marbling, easy cooking, and reasonable cost have made it ubiquitous at restaurants and homes all over the island. It is especially tasty grilled – crusty on the outside and tender and juicy inside. Chimichurri, a parsley, garlic, oil and vinegar based condiment, usually accompanies these cuts of meat.
Chimichurri often looks like a vinaigrette with spoonable amounts of herbs. In this case, I whip together all the ingredients in the food processor. The oil gets emulsified and creamy – perfect for not only topping steaks, but to use as a spread for anything. I especially like this green onion version with potatoes. I found myself serving a little chimichurri close to the mashed potatoes – a warm potato salad with this dressing has to be great!
Green Onion Chimichurri
(Yield: 1 to 1.25 cups)
- 2 green onions – greens and white parts
- 1 1/2 cup curly parsley – leaves and soft stems
- 1/4 cup red wine vinegar
- 1/2 cup grapeseed oil
- 1/2 teaspoon salt
- pinch red pepper flakes
Roughly chop the green onions. Combine all ingredients in the food processor until onions and parsley are minced.
(And thanks to our friend Pedro, now can DVR a show and watch something else on TV!)