Chef Time!

Chef Time!

Friday, January 13, 2012

Coming Home!

Today is the last day of writing from South America. I had a lot of fun with these dishes. Let this blog show, that you don’t have to leave the comfort of your home to travel the world. My next trip will be heading to Southeast Asia. This is where you’ll find a true mixture of flavors, that will guarantee to tantalize your taste buds! so without further adieu, here are the last two recipes I have to share. Enjoy and Bon Voyage!

Argentine Grilled Beef Skewers with Chimichurri

argentine grilled beef skewers

Bring the robust flavors of Argentina to your next barbecue: tender, grilled beef marinated in cumin and served with savory chimichurri sauce.
Steaks are common fare at barbecues, but try something a little different the next time you crave delicious grilled beef. The smoky, rich flavor of cumin is popular throughout Latin American dishes, and it’s all you need to make a delectable marinade for the meat. Garlicky, earthy chimichurri sauce is a favorite in Argentina, and it’s a perfect complement to grilled beef.
Chimichurri Sauce
There are many chimichurri sauce recipes, and, as with most dishes, simple is best. The basic ingredients for chimichurri are Italian parsley, garlic, olive oil, and an acidic, such as lemon juice or vinegar.

For the Chimichurri Sauce
1 c. chopped Italian parsley
3 garlic cloves, finely chopped
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1/2 c. extra virgin olive oil
1 tsp. dried oregano
sea salt
freshly ground black pepper
For the Beef Skewers
1 tbsp. ground cumin
sea salt
freshly ground black pepper
2 tbsp. olive oil
3 6-oz. filet mignon, each sliced into 4 large chunks
For the Chimichurri Sauce
Combine the chopped parsley, garlic, lemon juice, and vinegar in a medium bowl. Gradually whisk in the olive oil and season with oregano, salt, and pepper.
Cover and set aside. (Refrigerate if not using for a couple of hours or longer. Bring to room temperature before serving.)
For the Beef Skewers
Stir together the cumin, salt, and pepper in a medium bowl. Gradually whisk in the olive oil and combine well.
Add the beef chunks and toss to cover the meat all over with the marinade. Cover and refrigerate at least 4 hours (or marinate overnight).
Set the beef out of the fridge about 1 hour before grilling.
Meanwhile, light a grill for high heat.
Thread 3 chunks of beef on each of 4 metal skewers. Grill the skewers about 3 minutes, then turn. Grill 3 minutes longer for medium rare. (If you prefer a little more doneness, grill the skewers about 2 minutes longer on each side.)
To serve, set the skewers on each of 4 plates. Spoon the chimichurri sauce into 4 very small bowls and set them alongside the plates. Your guests can either pour the sauce over the beef or use it for dipping.

Argentine Stuffed Beef Rolls: Matambre


Argentine "matambre" features beef wrapped around fresh vegetables, olives, and hard-cooked eggs. This quick version is ready in less than 30 minutes.
Matambre is Argentina's classic beef dish that’s also popular in neighboring Uruguay. Traditional preparation calls for a butterflied flank steak pounded thin and stuffed with vegetables, olives, and eggs. The rolled steak is then braised in wine or beef broth for one to two hours.
This recipe uses small, thinly pounded steaks to create individual matambre servings. The beef rolls are pan-seared in olive oil, then finished in the oven in less than 10 minutes.

4 5-oz. boneless Kansas City steaks, fat trimmed from edges (or other small, boneless steaks about 1/2-inch thick)
olive oil, for rubbing, plus 2 tbsp..
sea salt
freshly ground black pepper
4 tsp. grated Parmesan cheese
4 large oblong spinach leaves, thick stems removed
1/4 quarter small onion, julienned
1 small carrot, peeled and julienned
1 large hard-boiled egg, halved vertically, each half sliced into 4 vertical strips
4 medium pitted green olives, quartered
2 garlic cloves, peeled and crushed
2 sprigs fresh oregano
1/4 c. red wine

Preheat the oven to 400.
Pound the steaks to about 1/4-inch thickness, 3 inches wide, 6 inches long. Rub each with olive oil and season with salt and pepper.
Sprinkle 1 teaspoon of Parmesan cheese over each steak. Top each with 1 spinach leaf, leaving a small border around the edges.
Divide the onions, carrots, eggs, and olives in alternating rows across each steak. (The alternation doesn’t need to be exact. Adjust the placement of the filling according to the narrow and wider parts of the steaks.)
Tightly roll up each steak and secure each with 2 pieces of kitchen string, tied as closely to the ends as possible.
Heat a heavy, preferably cast-iron, skillet over medium heat and add 2 tablespoons of olive oil.
Add the garlic cloves and oregano sprigs and stir until fragrant, about 30 seconds.
Add the beef rolls seam-side down and sear about 2 minutes. Turn and continue searing until all sides are browned, 6-8 minutes total. Remove from heat.
Carefully pour in the wine and stir to combine with the garlic and oregano. Place the skillet in the oven and roast until the beef is just cooked through and the vegetables soften, 6-7 minutes.
Remove the beef rolls to a cutting board and let rest 3-4 minutes. Slice each in half crosswise and place 2 pieces on each of 4 plates. Serve hot or at room temperature.

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