setup: sony nex 7 with sigma 30 f2.8 ex dn | 30mm | f5.6 | ISO125 | 1/60 | lightroom 4.1
today we had dinner outside in the yard. nothing of note, but all parts of our meal could be prepared on the charcoal grill. for that reason with today's posting i'd like to bring the recipe of our dinner home to you.
asado beefsteak with chimichurri for 2 persons
meat
- 2 entrecóte steaks (250g)
- pepper from the mill
- sea salt
chimichurri
- 1 scallion
- 1/2 bundle parsley
- 2 fresh branches thyme
- 1 handful oregano
- 2 cloves of garlic
- 1 to 2 bay leaves
- 1/2 tea spoon of sea salt
- 1/2 tea spoon of black pepper
- 1/4 red paprika or tomato
- 1/2 tea spoon of paprika powder, sweet
- 100ml olive oil
- 50ml red wine vinegar
- 50ml water
if you like the taste of beer pickle your meat in beer for 24 hours. at the start of the preparation take the meat out of the fridge minimum half an hour before the preparation, wash it with cold water and dab it dry. cut into the layer of fat at an interval of 2cm. necessarily use a charcoal grill, otherwise the meat wouldn't been flavoured as intended. grill the steaks medium, 3 minutes per side. afterwards wrap it in aluminium foil and let it rest at the edge of the grill for 8 minutes.
for the garnish use mortar and pestle to shred to dry ingredients. afterwards mix it with the liquids and let it rest in the fridge. brush the grilled and flavoured meat with the chimichurri.
enjoy your asado beefsteak for example with a grilled corncob with soy sauce.
asado beefsteak with chimichurri for 2 persons
meat
- 2 entrecóte steaks (250g)
- pepper from the mill
- sea salt
chimichurri
- 1 scallion
- 1/2 bundle parsley
- 2 fresh branches thyme
- 1 handful oregano
- 2 cloves of garlic
- 1 to 2 bay leaves
- 1/2 tea spoon of sea salt
- 1/2 tea spoon of black pepper
- 1/4 red paprika or tomato
- 1/2 tea spoon of paprika powder, sweet
- 100ml olive oil
- 50ml red wine vinegar
- 50ml water
if you like the taste of beer pickle your meat in beer for 24 hours. at the start of the preparation take the meat out of the fridge minimum half an hour before the preparation, wash it with cold water and dab it dry. cut into the layer of fat at an interval of 2cm. necessarily use a charcoal grill, otherwise the meat wouldn't been flavoured as intended. grill the steaks medium, 3 minutes per side. afterwards wrap it in aluminium foil and let it rest at the edge of the grill for 8 minutes.
for the garnish use mortar and pestle to shred to dry ingredients. afterwards mix it with the liquids and let it rest in the fridge. brush the grilled and flavoured meat with the chimichurri.
enjoy your asado beefsteak for example with a grilled corncob with soy sauce.
cu, trshptr
