4 to 6 Servings
Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak -- or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce.
Serve these refreshing beer coolers over ice with lime and some salt -- then it's just a matter of adding as many dashes of hot sauce as you can take.
This camping-friendly method will reward you with the irresistible aroma of garlic and herbs -- just be careful with you unwrap the foil after the potatoes are done cooking, as there will be a release of very hot steam.
Yes, I have a predilection for things pickled. There's logic here. Tart, sweet, salty, hot -- these are primal tastes we humans are wired to respond to. Anthropology 101 aside, they nudge forward other flavors, which is why these simple pickles can be building blocks for an infinite number of starters.
Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse it with broccoli rabe, which it resembles -broccolini is much milder. This stir-fry also gets a non-Asian seasoning of thyme, which works beautifully with the other flavors.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
Instant Iced Tea:
The classic Martini only has 2 ingredients, so it’s particularly important to use the best you can afford.
Give an American classic an upgrade. This recipe for onion dip was born of Lynne's first lonely weeks living in Brussels back in the '80s.