Recipe: Grilled steak with Chilean-style chimichurri
MANILA -- Filipinos are fond of grilling – firing up the charcoal and getting a whiff of the smoke are part of the Filipino tradition whether during scorching hot summer days or cold and wet rainy ones.
But when it comes to expert grilling, we can get some tips from grill experts, the South Americans.
In the April-May issue of FOOD Magazine, Colombian chef Nathaly Montoya of the successful Brasas chain shares mouth-watering dishes and recipes originating from Honduras, Colombia and other South American countries.
Considering our Spanish colonial past, foodies interested in South American cuisine will not have a hard time preparing such dishes because South American and Philippine cooking have a lot of similarities.
Chef Montoya shares with FOOD readers barbecue recipes like Grilled Beef Heart Skewers with Cilantro Pesto and Grilled Corn Cakes Stuffed with Fried Pork Belly. For a lighter fare, he shares recipes for Peruvian Grilled Chicken and Grilled Vegetables with Cilantro Vinaigrette and Ceviche with Grilled Corn, Red Onion and Avocado served on Plantain Chips.
For something beyond the usual, fire up your grill with the bold, brash flavors of South America with this recipe.
Grilled Steak with White Corn and Chilean-Style Chimichurri
½ cup olive oil
1 tsp. whole black pepper, freshly cracked
1 tbsp. garlic, finely chopped
2 tbsps. cilantro, finely chopped
5 pcs. skirt steak or rib eye steak
2 ears white corn on the cob
4 cups water
¼ cup butter salt, to taste
1. Mix olive oil, black pepper, garlic and cilantro. Pour over the steaks and let marinate for at least six hours.
2. Boil white corn in water with salt for at least 10 minutes.
3. Turn on the charcoal and grill the corn until golden brown, baste with butter every time you turn it. Season with salt.
4. Grill the steak on high heat and season with salt while grilling. Cook to desired doneness. Serve steaks with grilled corn and chimichurri on the side.
2 siling labuyo
2 tbsps. red onion, finely chopped
3 tbsps. + 1 tsp. ripe tomatoes deseeded, finely chopped
2 tsps. Garlic, finely chopped
2 tbsps. red bell pepper, finely chopped
1 tbsp. + 1 tsp. cilantro, finely chopped
1 tbsp. olive oil
1 tbsp. white wine vinegar
1 tbsp. water
1 tbsp. lime juice
salt and pepper to taste
Mix the ingredients all together. Keep in the refrigerator for at least two hours to help blend the flavors together.
Learn more about grilling and the South American cuisine by checking out FOOD’s April-May 2014 issue. Food Magazine is available in bookstores and digital newsstands, iTunes and Zinio.
Like FOOD on Facebook (www.facebook.com/FOODMagazine) and follow us on Twitter and Instagram (@FOODMagazine).