Have you ever been to a Brazilian steakhouse? It is really quite the experience. Everyone pays a flat fee which entitles you to unlimited visits to a magnificent salad bar. I’m not talking about your standard salad bar either. Let’s just say I would go just to eat the salad bar. As you eat the sides, gauchos walk around with freshly grilled skewers of meat ready to serve you at your delight. The meat runs the gamut of chicken to pork to bacon-wrapped filet mignon. In order to indicate your desire for meat, you flip a card to green by your plate. When you’re ready for a break, you flip it over to red until you want more. It’s a carnivore’s dream of overindulgence and gluttony. I think my brother would really like it.
Now that you’re drooling over the idea of bacon-wrapped filet mignons being wafted through the air on a skewer, let’s go back to that salad bar. It’s where you’ll find your condiments. You won’t find barbecue sauce or steak sauce, but you will find chimichurri sauce. I liken it to pesto in concept and consistency; however, it is best eaten over chicken, beef, or fish. I think it would also be good on steamed veggies. All of the ingredients can be found at your local grocer. No need to go hunting for a special pepper or oil. It doesn’t look that appetizing, but sometimes our stomachs see better than our eyes. All of the ingredients intermingle to form a robust topping that you’ll surely love. I assure you, it’s smack your momma good!
Chimichurri Sauce (recipe taken from Bon Appetit magazine)
1 cup packed fresh parsley
½ cup olive oil
⅓ cup red wine vinegar
¼ cup packed fresh cilantro
2 garlic cloves, peeled
¾ teaspoon dried crushed red pepper
½ teaspoon ground cumin
½ teaspoon salt
Puree all ingredients in a food processor. Serve over chicken, beef, or fish. Easy enough?