I don't foodblog very much, in large part because I never got into it, and because while I've got some kitchen skillz, I don't get to exercise them all that often. I make myself a lot of quesadillas, and still eat out fairly often (though not nearly as much as in NYC, natch). Bachelor kitchen.
However, I had a little BBQ with my prospective employees (eep!) up here on Sunday, and pulled out an old favorite for the occasion. It went over well, so I figured I might as well share my method.
This recipe comes via Ms. Julia Henning, who first cooked it for us up here in Westhaven about a year and a half ago. She served this with a delicious jicama salad, which I have no idea how to replicate. However, I did get the details for the sauce and meat parts, and since then I've been noodling with it on my own:
Grilled Skirt Steak w/Chimmy Churry Sauce
Skirt Steak is the ultimate grill appetizer meat, imho. It's tasty, bite sized, and cooks in a matter of three to five minutes on a hot bbq. The genius chimmy churry sauce makes a perfect dipping compliment. In keeping with my style, all measurements are approx. Use your best sense and taste lots!
First you'll want to make the chimmy churry, which is like a pesto, and needs to sit for at least a couple hours before serving so the flavors can permeate. Overnight is even better:
- 1 bunch fresh parsley
- 1 clove garlic
- 1/2 med size onion
- 2 to 3 jalipeno peppers
- Canola oil
- Olive oil
- 1 lime
- Rice vinegar
Chop up the onion and garlic and jalipenos and put them into a blender. Depending on your taste for heat (and how hot the peppers actually are) you might want to use two or three, or even one.
Next you want to chop up about 2/3 of the parsley bundle and toss that in the blender too. You may add more, but it's best to do it by taste.