A few weeks ago, The Culinary Institute of Montana at Flathead Valley Community College entered into our 12th season of Chef’s Table. The opening night featured a double rib eye steak with the famous Argentine steak sauce “chimichurri.” The steak sauce was the hit of the evening with many guests requesting the recipe. To satisfy this popular request, I have decided to share this popular dish with the readers of the Flathead Beacon.
There are many chimichurri recipes you can refer to, but I must say this is the tastiest one I have found. This condiment is a great addition to other grilled meats and egg dishes that may need a bit of perking up, and it also makes a great marinade. The sauce can be made up to a week in advance.
Ingredients:
- 1/4 cup red wine vinegar
- 1/4 cup minced red onion
- 1 teaspoon minced garlic
- 1/4 veal jus
- 1/4 cup extra virgin olive oil
- 4 Tbsp. minced fresh cilantro
- 3 Tbsp. minced fresh parsley
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. dried pepper flakes
- 2 tsp. sugar
- 1 tsp. coarse black pepper
- Salt, to taste
To prepare the chimichurri:
Combine the vinegar, red onion and garlic in a mixing bowl. Whisk in the veal stock and olive oil. Season with all other ingredients and mix thoroughly. Use as a marinade, topping or sauce on a dish of your choosing.
I look forward to hearing how you like this recipe when you try it. Email me your comments at [email protected].
Hopefully you’ll be able to join us at an upcoming Chef’s Table dinner starring our professional chef students completing their first-year internships as they deliver first-class cuisine, service and entertainment to Flathead Valley patrons and visitors to the valley. Patrons who attend Chef’s Table enjoy light hors d’oeuvres followed by a three-course dinner that varies each week. For more information, visit www.culinaryinstituteofmt.com.