Updated Nov 24, 2014Chatelaine
- Coarsely chop onions, shallots and jalapeno. Whirl in a food processor along with cilantro, parsley, oregano and salt until chopped. While motor is running, slowly pour in oil and vinegar at the same time. Sauce should still have a bit of texture. To make the slightly sweeter red version, divide sauce between two bowls. Leave one as is and stir tomato paste into the other.
- Oil grill and heat barbecue to medium-high. Drizzle steak with oil and rub in. Barbecue steak, uncovered, 3 to 4 min per side for medium-rare. Sprinkle both sides of steaks with salt and pepper. Serve steaks with a dollop of each sauce.
Chimichurri sauce is as essential to Latin cuisine as pesto is to Italian. Here are two versions of this Argentinian sauce; they are also superb as dips. (Try them on corn on the cob, too.)
Fill a large pot with enough oil to come 3/4 in. up the side. Heat over medium. Cut 1 large, peeled russet potato into matchsticks using a mandolin. Placed sliced potatoes in a bowl of cold water. When oil is hot, dry a small handful of potatoes using paper towels, then toss with 1/2 tsp all-purpose flour. Carefully drop potatoes into the pot. Cook, stirring constantly, until golden-brown, 3 to 5 min. Remove to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining potatoes.
Quick Argentinean-style salad:
Finely chop 1/2 a jalapeno pepper. Mince 2 garlic cloves. Place both in a small bowl, then whisk in 2 tbsp olive oil 1 tbsp red wine vinegar, 1/4 tsp salt and a pinch of granulated sugar. Arrange slices of cooked baby potatoes, wedges or hard-boiled eggs and tomatoes, and slices of avocado and sweet onion on salad plates. Drizzle with dressing and sprinkle with pinches of ground cumin.