Wood Fired Picanha | Sunterra Pro Ironworks Argentine Grill Rotisserie | Santa Maria Style |
Тәжірибелік нұсқаулар және стиль
Wood Fired Picanha (sirloin cap / rump cap) on the Sunterra Pro Ironworks Argentine Grill Rotisserie
Chimichurri Recipe:
1/2 c Cilantro (or Parsley) - Chopped
1/2 tsp Dried Oregano
1tsp Course Sea Salt
pinch Ground Pepper
1 Clove Garlic - Chopped
2 Tbsp Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
1 Chile (or Sweet Pepper) - Chopped
Combine all ingredients and let set for 2-4 hours. Keeps in refrigerator for 4 days.
Пікірлер: 3
Tip to keep your cutting board from moving around...you can put piece of rubberized cupboard liner or even a dish towel underneath. Outstanding outdoor kitchen build by the way. Watched your whole series.
@blood_sweat_and_beers
Жыл бұрын
Thanks!! Great tip!!
That is not chimichurri. Authentic chimichurri: - 1-2 tablespoon dried oregano. - 1 tablespoon sweet pepper flakes >> it can be hot but traditional chimichurri uses the sweet pepper flakes version which can't be found in every country. - 2 tablespoon warm water Mix until you create a paste like texture. - Add 1 tablespoon of salt and pepper, mix. - Add 2-3 tablespoon chopped parsley - Add 1 minced garlic clove - Add 2-3 tablespoon red wine vinegar >> important, it has to be red wine vinegar. - Add 1-2 tablespoons of sunflower oil >> or any other neutral oil, not olive oil or other flavoured oils. Mix all and leave in the fridge for at least 24 hours.