Crispy Beef and Chimichurri
(Vaca Frita con Chimichurri)
courtesy of the Cocina Cubana
Club founded by Pascual Perez & chef Sonia Martinez
Served With
Malbec, Estate Grown, Red
Mountain
Dale & Jean
Mendoza, Argentina
Doug & Peggy
Mark & Dorte
Ingredients
¼ cup
coarsely chopped parsley
3
tablespoons red wine vinegar
4 large
garlic cloves, minced (2 1/2 tablespoons)
2
tablespoons oregano leaves
2
teaspoons crushed red pepper
Kosher
salt and freshly ground pepper
½ cup
extra-virgin olive oil
1 ½ lbs
flank steak, cut into 4 pieces
1 green
bell pepper, cored and quartered
2 large
onions – 1 halved, 1 thinly sliced
1 bay
leaf
2 garlic
cloves, smashed
Salt
¼ cup
plus 2 tablespoons fresh lime juice
3
tablespoons extra virgin olive oil
Freshly ground
pepper
Directions
In a food processor, combine the parsley, vinegar, garlic, oregano
and crushed red pepper. Process until smooth; season with salt and pepper.
Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand
for at least 20 minutes.
In a large saucepan, combine the flank steak with the bell pepper,
halved onion and bay leaf. Add enough water to cover and bring to a boil.
Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work
surface and let the steak cool. Strain the broth and reserve for another use
(we used it for the Arroz Moro). Shred the meat and transfer it to a bowl.
Using the side of a large knife, mash the garlic to a paste with
1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice,
olive oil and sliced onion. Let stand at room temperature for at least 30
minutes or up to 1 1/2 hours.
Heat a large, flat griddle until very hot. Working in batches,
spread the shredded beef on the griddle in a thin layer and season with salt
and pepper. Cook over high heat, turning once or twice, until sizzling and
crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.
Notes
The
chimichurri can be refrigerated overnight. Bring to room temperature before
serving.
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