To all my subscribers, I’m sorry for the time between this and my last blog entry. We moved to our new home and it was quite an ordeal with all the packing, cleaning, preparing our old home for rental, moving, unpacking and furnishing a much larger home. We have much to be thankful for…A gourmet kitchen, new cabinets, granite counters with all new appliances including a gas stove, more than one bathroom and a very large and sunny yard for future gardening. My only regret is leaving a very well established herb and vegetable garden and all the other plantings that 11+ years in the same home provided.
Today’s offering is a taste of late summer on a plate. A grass fed local London Broil with my chimichurri sauce, fresh tomatoes and lemon cucumbers, fresh local corn and a sweet yellow watermelon we got from a farm stand in town.
Chimichurri sauce is originally from Argentina and Uruguay but is now very popular all over the globe. It is so fresh and vibrant it can not only be used on beef but chicken, pork, fish, lamb, wild game and vegetable dishes as well. This recipe as shown is gluten-free, low-fat and totally delicious.
London Broil with Chimichurri Sauce
Yield: 4 generous servings
1 bunch cilantro
1 bunch Italian or curly leaf parsley
1 cup extra virgin olive oil
1/3 cup lemon or lime juice
8-12 garlic cloves
1 tablespoon oregano
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed red chilies
2 teaspoons ground cumin
2 teaspoons coarse ground black pepper
Wash greens…combine all of the above in a blender and puree
2 lbs. grass fed natural London Broil
2 ears of corn
2 lemon cucumbers
½ yellow or seedless red watermelon
Butter and salt to taste
Sprinkle London Broil with kosher salt and charbroil to medium rare. Rest the meat for 15 minutes and cook your corn and slice the melon, cucumbers and tomatoes then slice the meat across the grain and ladle the chimichurri sauce as pictured. Serve.
© 2013 Aron David Bradley