Chimichurri Steak and Potato Wedges

This is Steak and Chips with an Argentinian Twist.

Now that the sun is coming out a bit more often I start thinking about getting the BBQ out on my 'Fire Escape Balcony' and rustling up a few sizzlers again.

This Chimichurri Sauce is fantastic with Steak and BBQ meats, and if you haven't tried it yet, I urge to to make it this summer! I promise you will love it.

Grill your steak the way you like it and spoon over the Chimichurri Sauce, it is that simple, I need not say more. Here is the recipe for the all important Sauce:

Chimichurri Sauce Ingredients:

1 small bunch of Parsley, roughly chopped

1 Garlic Clove, crushed

1 tbs White Wine Vinegar

1 tbs Extra Virgin Olive Oil

a pinch of Sea Salt

a few grinds of Black Pepper

Place all the Ingredients into a food processor and whizz until smooth.

You could also chop everything very finely or use a pestle and mortar.

Use your imagination to elaborate on this sauce.

Chilli flakes, Oregano, Cumin or other things can be added if you fancy.

I was tempted to add Anchovies, but decided to leave it authentic for this recipe.

I love Potato Wedges. They are as good as chips but much healthier and they have their jackets on which are the best bits. 

Cut a Baking Potato into Wedges and season with Sea Salt, Pepper, Paprika, Cayenne Pepper and fresh Thyme. Drizzle with a little Sunflower Oil and Bake in a 200C oven for 30 minutes, turning every now and then.

Classic Chipotle Steak

I bought a tin of Chipotle Chillies when I was in Cancun last year. Yesterday Nancy in her blog Nancy's Locally International Cuisine posted a recipe using these Chillies and I realised; it's about time that I used mine!
So last night I took my Farmers Choice Skirt Steak out of the freezer and today I went ahead with creating my recipe.

Chipotle is a traditional smoked Jalapeño Chilli Pepper from Mexico. They have lately become very popular all over the Americas. Once smoked the Chillies will be dry and need rehydrating before they can be used. Which is why I find it much more convenient to use them ready to go from a tin with Adobo Sauce.

There is a Classic way to marinate a cheap cut like Skirt or Flank in a Chipotle marinade. However after researching the subject a little more in depth, I came across many different 'Classic' ways.
So I think I may as well call mine Classic, even though it's a first time creation for me :-)

So here are the Ingredients:
(serves 2, but multiply if doing more)

1 Skirt or Flank Steak (mine were 2 small ones, but a large one works just the same), 
Marinade:
2 Chipotle Chillies, from a tin in Adobo Sauce
1 Garlic Clove, chopped roughly
1 tsp Mexican Oregano
1 tsp Olive Oil
1 tsp Honey
Juice of 1 Lime
a pinch of Salt and Pepper

Place all the Marinade ingredients into a small blender and whizz till smooth. if you multiply the amounts to make a larger quantity, it can be kept in the fridge for quite a while.
Spread the marinade over the Meat and leave to marinade for about 1 hour in the fridge.
Take the meat out and let it come to room temperature before cooking.

Heat your grill or broiler or BBQ to high and place the steak onto it. Cook for about 5 -7 all together, turning every minute. Brush the steak with more of the remaining marinade as you go.
Then leave it to rest for 5 minutes before carving into thin slices. It's important to carve across the fibres or grain as it is called.

Serve with a refreshing Tomato and Coriander Salsa and Guacamole. Beans also make a great accompaniment.


My Verdict: The Chipotle really pack a punch, but make for a beautifully meaty and juicy steak. I am not sure if it was the marinade or the steak or the way I carved nicely across the fibres, but this was the juiciest Skirt Steak I have ever had. Good on you Classic Chipotle Way!