The inspiration for our fire pit cooking came from an Argentine recipe – Una Vaca Entera. This recipe called for “1 medium cow, about 1400 pounds, butterflied, skin removed.” We decided to start with something a bit more manageable, and our Saturday party was a big success. Chimichurri sauce is a staple of Argentine cooking, and it varies from region to region; but the basics include parsley, garlic and olive oil. Makes 2 cups.
INGREDIENTS
- 2 cups parsley leaves
- 6 cloves garlic
- 6 cloves garlic
- ¼ cup white wine vinegar
- ½ cup olive oil
- salt
- Combine parsley with salt, garlic pepper flakes, and half the oil in a food processor. Process, scrapping down the sides of the container if necessary.
- Add vinegar and the rest of the oil and process.
- Taste and adjust the seasoning. Serve with a wide variety of dishes. It was a real hit with grilled steak!
Zinfandel and Syrah are natural fits for steak with chimichurri sauce – Taft Street of course.