The Gourmand used to work in a kitchen in a very fine restaurant in Park Slope and there, he was taught to make chimichurri. Except, we went to a restaurant recently, and ordered a steak served with chimichurri and our sauce and their sauce were decidedly different. Is the wikipedia definition “authentic?” I guess so, but in reading their ingredients and ours, its as though the two condiments evolved on different sides of the Earth, or maybe the Mediterranean. There is also tapenade but ours has WAY more vinegar. So, we are holding our first official The Gourmand & The Peasant poll. Here are your choices:
Chiminade or Tapenchurri
Leave your vote as a comment, or if you have a better idea, leave that and we will give you full credit!
For the steak:
We used a 2 lb sirloin steak from Anthony’s Meat Market in Parsippany, NJ. (We were visiting The Gourmand’s parents.) Put the steak on a plate. Rub both sides with heavy shakes of garlic powder, onion powder, salt and pepper. Let the steak sit on the counter until it comes to room temperature.
Meanwhile, make the olive salsa (below.)
Heat the grill to HOT and rub with oil. Put the steak on the grill, cover. After three minutes, rotate the steak 90 degrees and cook on HOT another three minutes. Flip the steak and observe your beautiful, charred hatch marks! Turn the heat down to medium-hot and cook about 8 minutes for rare, add more time to taste.
For the … uh … Name to be decided – go vote!:
2 cups chopped, mixed olives
1/4 cup chopped shallot
1 T chopped garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 cup olive oil
1/2 cup balsamic vinegar
Mix all the ingredients together in a bowl. Allow to sit about an hour. Serve with grilled steak.