Chimichurri Skirt Steak with Grilled Asparagus
Impromptu dinner guests?
Home late from work and starving?
Craving something exotic?
Chimichurri is the answer to all the above questions. Chimichurri is an Argentinian condiment or marinade consisted of fresh herbs, garlic and olive oil. The ingredients are not exotic, however you will feel transported to a cafe in Buenos Aires eating this Gaucho-style skirt steak. After researching different recipes for chimichurri on the internet, I figured out the key ingredients – parsley, garlic, lemon and olive oil. Many recipes called for cilantro. I don’t mind the herb, but cilantro has a taste either you love or you hate. My recipe has no cilantro, but to keep the brightness and herbal bite from cilantro, I added fresh mint in the mixture. Chimichurri is a highly versatile sauce for any grilled meat as pork, lamb, chicken or any mild white fish. Grilled vegetables are awesome when lightly tossed in this condiment.
Grilling the asparagus is the secret to this vegetable. My childhood memories of boiled asparagus left me disliking this vegetable for years. Tossing the asparagus in a simple mixture of minced garlic, olive oil, salt and pepper then grilling the vegetable in a grill basket gives a smoky, nutty taste. Have you ever seen the white or albino asparagus? Replace the traditional green with the white in this preparation and your meal presentation goes from everyday to five-star special occasion.