Tuesday, May 29, 2012

Whats for Lunch, May 29th, 2012

Today we are featuring a new menu item. Sliced Roast Beef with Chimichurri Sauce, Rice Pilaf and Garden Salad.
Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or Chimmichurri is a sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay and in countries as far north as Nicaragua, Colombia and Mexico.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, and bay leaf may be included. In its red version, tomato and red bell pepper may also be added.

Chimichurri Sauce
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons lime juice
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

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