I am so far behind in my Try The World reviews, you guys, I am so sorry! Let's talk about this Argentina box: Bake Love Koo! coconut butter cookies (these were gone in like 2 seconds, so good); Dulcor dulce de membrillo (perfect for cheese plates); Chamana and Inti Zen teas (the dulce de leche with red fruits was really good); Memories of Patagonia Malbec wine marinade (I just spread this on crackers with mascarpone, yum); Doña Magdalena dulce de leche; Vanoli chimichurri; MQA Gourmet green olive paste.
I decided to make a meal using the chimichurri and olive paste. I tossed roasted potatoes with the green olive paste; then I broiled skirt steak with some of the chimichurri sauce, and added more on top. Simple, easy, delicious.
Skirt Steak with Chimichurri
1 lb skirt steak (2 pieces)
chimichurri ahumado sauce
salt and pepper
Heat the broiler to high (you could also grill, which is traditional). Season both sides of the steak with salt and pepper.
Place the steak on a rack set inside of a rimmed baking sheet, and brush the top with chimichurri.
Broil for 3 minutes, flip, brush the other side with chimichurri, and broil for 3 more minutes.
Let rest for 5 minutes, slice against the grain, and top with more chimichurri and parsley.
Fingerling Potatoes with Green Olive Paste
1.5 lbs fingerling potatoes, scrubbed
green olive paste
salt and pepper
Heat the oven to 450 deg F. Toss the potatoes with olive oil, salt, and pepper.
Place into a baking dish or rimmed sheet pan and roast for 20 minutes, or until tender.
While hot, toss with 1/4 cup (or more) olive paste. Top with fresh parsley.
One Year Ago - Fish Tacos with Chipotle Mayo and Coleslaw
Two Years Ago - Farmers Market Pastas
Three Years Ago - Spring Pizzas
Four Years Ago - Coconut Pancakes
Five Years Ago - Chicken with Peanut Sauce