We have not had a Sunday feast in a couple weeks—travel and other events got in the way. As I was trying to come up with Sunday’s meal, Jan first suggested barbecued tri-tip and then Argentina. To Goggle I went, to discover just what that entailed.
Tag Archives: Argentinean cuisine
Chimichurri is the South American sauce that is the go-together with grilled meat. Fresh herbs are minced with onions and garlic to make a piquant green sauce. Unlike similar sauces further north in South America, the Argentinean version does not usually use chilies. Looking at some recipes to get an idea of the range of ingredients, I came up with my own version.
I am barbecuing Argentinean beef and I wanted a salad to go with it. While some Argentinean salads are more Mediterranean influenced—filled with eggs, potatoes, or fruit—the salad commonly served with asado—barbecue—is almost Japanese in its simplicity. A few high quality ingredients, simply dressed. The flavors of the ingredients should stand proudly on their own.