September 17, 2012
Steak Topping Recipe: How To Make Chimichurri
By David Draper
The antelope steaks are stacking up here after I tagged a nice Nebraska buck just across the road from my house. As much as I love pronghorn, I’m looking for some new ways to enjoy the backstraps.
A simple way to spice things up is with steak toppings. I have a few ideas, which I’ve listed below, but I’m looking or some new ones. So, what’s your favorite way to top a steak?
Chutney – I’ve already professed my love for Mrs. Ball’s Original Recipe Chutney, but I have not yet tried it atop a steak. That will change soon.
Compound Butter – Softened butter mixed with whatever herbs you fancy is easy to make and a great way to add flavor to most anything, including a sizzling steak. It makes sense to have some on hand at all times. Roll it up like a log in some plastic wrap and freeze it. Then slice off a pat and put it atop your steak the second it comes off the grill.
Chimichurri – A steak staple in Argentina, where people know a thing or two about a good piece of meat. This bright and spicy condiment adds a garlicky kick to the blandest of cuts.
-1 packed cup flat-leaf parsley, finely chopped
-3-4 cloves garlic, minced
-1 jalapeno, diced
-2 tsp. dried oregano (or 2 tbs. if you have fresh)
-1 tsp. red pepper flakes
-3 tbs. red wine vinegar
-½ cup olive oil
1. In a medium bowl, mix the parsley and next five ingredients.
2. Pour olive oil in slowly, whisking with a fork until well blended.
3. Chill for 30 minutes before serving.