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Once again, the recent MMBA pre-conference wine dinner was enjoyed by all who attended.
This recipe was especially good:
Argentinian Chimichurri Sauce:
1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley) and cilantro, w/ 3/4 stem
3 to 5 cloves garlic, minced (I used 2 tablespoon)
1 teaspoon salt (I used kosher)
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes (I used red pepper flake)
2 tablespoons fresh oregano leaves (optional) (I used dried)
2 tablespoons shallot or onion, minced (I used onion)
3/4 cup vegetable oil
3 tablespoons sherry wine vinegar, or red wine vinegar (I used cider vinegar & Red Wine-table wine)
3 tablespoons lemon juice
1 tablespoon Honey
Steak:
1 tablespoon cayenne pepper
3 tablespoons salt
2-1/2 pounds rib-eye, New York strip, or sirloin steak, 1-1/2 inches thick
2 baguettes, sliced into 1/4 -inch-thick slices
Directions:
Preheat a grill. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. (*Hint: This looks just like a vinaigrette w/lots of chopped green herb. Best if only held at room temp 3 hours).
Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.
Remove the steak from the grill and slice long strips from the outer edges of the steak.
Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy.
Return the remaining steak to the grill, baste, and grill until more of the steak is cooked.
Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process.
Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken).
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