I enter a beef cook off BBQ competition most years and decided to give Chimichurri beef a go. I was in a rush the day before out buying ingredients for the Chimichurri marinade. The recipe called for cilantro and the first store I went to was sold out. I figured the Asian supermarket would have it because they have almost anything and everything. In my rush I accidently picked up a pack of culantro instead. Lucky for me culantro has a similar flavour profile to cilantro; it's just more pungent and stronger.
Ingredients:
Here is how to make it:
Loosely chop the onion and garlic. Add all ingredients into a blender. Blend until smooth.
- 2 cups fresh parsley, firmly packed
- 2 cups cilantro, firmly packed (I used culantro, even better substitute)
- 1/4 cup oregano leaves
- 6 cloves of garlic
- 2 chopped shallots
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1 lime, juiced
- Kosher salt and red pepper flakes to taste
Here is how to make it:
Loosely chop the onion and garlic. Add all ingredients into a blender. Blend until smooth.
Place chimichurri marinade and roast beef in a large bag. Tie the bag securely and work the marinade into the beef. Refrigerate overnight.
The following day pre-heat the grill to high, sear the roast for 5-10 minutes per side.
I added a smoke pouch of Cherry-wood chips (soak wood chips overnight in water, wrap in tin foil and poke holes with fork). Turn the side of the BBQ with the wood chips to medium high and the roast side to low.
Refill wood chip pouch once it stops producing smoke. I topped the roast with some freshly sliced onions for the last half hour to add some smokey onion flavour to the roast. I went with a medium well done roast as it was people's choice for the judging (and the roast was being served to the public after judging) with the intent this would please the masses.
The competition was tight.
And the judging by the people was tighter. People enjoyed the roast but in the end it wasn't my day to win. Maybe I should have used the cilantro instead.
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