What’s in a marinade anyway? The summer heat in May has brought on fewer dishes and more grilling!
The art of BBQ is a passion for some – the long process of slow cooking and getting the smoker going. For others, it’s all about the marinade.
The addition of marinating provides flavour and can also break down some of the toughness of the meat. Some marinades contain an acid such as lemon or vinegar, which can produce a tender steak from a lesser cut of meat like flank or skirt steak.
We all love the striploin and tenderloin but can’t always afford them. The Argentinean sauce Chimichurri can make any steak sing.
This Chimichurri will last in the fridge but can be easily added to the steak and frozen for later. Enjoy the Que!
Chimichurri
- 1 cup of flat leaf parsley, washed and stems removed
- 2 cloves garlic
- 1/4 cup red onion
- 2 Tbsp. red wine vinegar
- 1/2 roasted red pepper
- 1 Tbsp. cumin
- Pinch of chili flakes
- Pinch of cracked pepper
- 1/4 cup olive oil.
- In food processor add parsley, garlic, red onion, vinegar, press pulse to bring down the size of the parsley.
Add red pepper, cumin, chilli, pepper and olive oil. Press pulse again. The red pepper should not be too small.
Place on meat in a container, pour marinade on top. Allow marinade to meld for one hour for a good cut of steak.
Flank or lesser cuts can marinate for 24 hours.
