Entrana Asado with Spicy Chimichurri

[chingador]

Heading towards the spicy throwdown so here is my planned entry. My local grocer (HEB) usually has some nice Kobe (well, not technically, probably Some sort of Wagyui at best) skirt steak. Made up a nice spicy chimichurri sauce. Recipe below. Serving with grilled onions and peppers and guacamole.

Spicy chimichurri

2 bunches Italian parsley, leaves only
1 packet fresh oregano. About 1/8 cup leaves. 1tbs dried would suffice
5 cloves garlic
2 habenero peppers, seeded
1 red jalapeño, seeded
1 teaspoon crushed red pepper
1 teaspoon spanished smoked paprika
1/3 cup red wine vinegar
1 cup oil. Olive is good. I used a avocado/coconut mix

Chop everything except oil in food processor. Add oil last to blend.

 

[ShadowDriver]

Love where this is headed...

op2:

 

[chingador]

Thanks Marc. I love Argentinian and a Brazilian steakhouses. I have one close to my office that makes a spicy chimichurri that is awesome. This is my first time making this with habanero peppers and I absolutely love it. The heat matches perfectly with the tartness of the vinegar and the fresh herbs. The red jalapeño and smoked paprika really gives great flavor. Love this stuff.

 

[cowgirl]

Looks delicious!

 

[chingador]

Gotta have your veggies. Sweet onions with some red and green jalapeños deglazed with some red wine vinegar.

 

[chingador]

No fancy marinade needed. Coarse sea salt and let,sit for an hour at room temperature. Towel off before putting on 600 degree grill. About 1.5 minutes per side. So good.

 

[jermoQ]

Man, does that look great! I know what is on the menu next week.

 

[Big George's BBQ]

I would really love some of that Outstanding

 

[tom b]

Sign me up, may want seconds too

 

[Stingerhook]

That is sure one fine plate.

 

[BillN]

That looks delicious.

 

[rev0jace]

Nice and basic but looks amazing. Well done