SAUCE IT UP
My favorite sauce for meats and roasted or grilled vegetables is chimichurri. The first time I tasted it, we were in a tiny village in southern Spain. Tired of the typical Spanish food we’d been eating for days, we wandered into an Argentinian restaurant and were greeted by the most delicious smell of grilling meat. Every dish was accompanied by chimichurri, which is typical in South American and Mexican cuisine. One bite and I was hooked! It’s a zesty sauce flavored with parsley, garlic, vinegar, olive oil, and flakes of chili pepper. I put a little spin on my recipe with more fresh herbs. I especially love the sweetness that fresh basil brings; however, if you don’t like cilantro or can’t find fresh basil, choose whatever substitutions suit your palate. Chimichurri can also be used as a marinade for meat before roasting or grilling.
Chimichurri Sauce 4 servings (about 1 cup of sauce)
1 cup fresh flat-leaf parsley, chopped ¾ cup fresh cilantro, chopped ¼ cup fresh basil, chopped 3 garlic cloves, minced ¼ cup red wine vinegar 1 teaspoon red pepper flakes (more if you like it spicy) juice of 1 lime ½ cup olive or avocado oil 1 teaspoon salt ½ teaspoon pepper Place parsley, cilantro, basil and garlic in a food processor. Add red wine vinegar, the juice of 1 lime, red pepper flakes and salt and pepper. Process to combine. Slowly add olive oil and process until smooth. Put chimichurri in a bowl and refrigerate for at least 20 minutes to allow the flavors to blend. Serve over grilled meats and vegetables.
LET IT MARINATE
These marinades add amazing flavor to all kinds of proteins. If you are short on time, even 15 minutes of marinating can make a difference. The point of a marinade is not to get the flavor down into the center of the protein; it’s to be the first thing that cooks when the meat is grilled or seared. The salt, sugar and acid in the marinade should caramelize and create a delicious crust on the meat.
Lemony Greek Marinade Delicious on chicken and seafood, especially shrimp— enough to marinate one pound of meat
3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 teaspoons honey 4 cloves garlic 1 tablespoon dried oregano 2 teaspoons dried thyme or dried rosemary 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
Pork chops and tenderloin can marinate up to 12 hours without danger of breaking down proteins in the meat. Chicken and shrimp are more delicate and will turn mealy if left too long in the marinade. Southwestern Marinade for Flank Steak
1½ pounds flank steak ¼ cup fresh orange juice 2 tablespoons chili sauce 2 tablespoons soy sauce 2 tablespoons vegetable oil (I use avocado oil) 1 teaspoon honey 2 cloves garlic, minced 1½ teaspoon grated orange rind 2 tablespoons chili powder ½ teaspoon salt ¼ teaspoon ground red pepper 1 medium orange, peeled and sectioned
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