This week at FRESH by Brookshire’s the Global Flavors event is under way and Argentinian cuisine and culture being highlighted. Experience the country’s food, wine, recipes and traditions without the expense of traveling.
This tasty tour includes new chef-prepared items, sales and special on regional products and lots of samples that highlight Argentinian flavor. Tastings and specials run throughout the week and there will be live music on Friday and Saturday.
Also on Saturday, tango lessons and an Argentinian Pizza cooking class with Food Editor Christine Gardner and Guest Chef Simon Webster from Sabor a Pasion is set. The class starts at 3 p.m. and is free to the public. First-come, first-serve seating for 50 people will be available on the patio. To celebrate the Argentina flavors, this week’s FRESH Ideas video features Grilled Tri Tip Steak with Chimichurri Sauce. Argentina is known for its large cuts of grilled meat and the tri tip is the perfect choice to emulate their gaucho-style grilling.
The tri tip is a triangular section of the sirloin and comes from the point where the sirloin meets the round and flank. It’s a cut that is full of flavor because of excellent marbling and is more tender than flank or skirt steak.
The Chimichurri Sauce is as traditional South American sauce that would be great on any grilled meat or fish. It’s also one of the ingredients that will be used on some of the pizzas that will be demonstrated on Saturday. Come out and enjoy the Argentina flavors. To see a video demonstration of the following recipe, go to tylerpaper.com or cbs19.tv and look for the FRESH Ideas logo.
Grilled Tri Tip Steak with Chimichurri Sauce
2 pound tri tip steak
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon fresh oregano,
1/2 teaspoon crushed dried chili de arbol
Salt and pepper
Place meat in a 9-by-13 pan. Add marinade ingredients and rub into the meat on both sides. Cover and place in the refrigerator for at least three hours or overnight. When ready to cook, heat a grill to high and place the meat on the grill. Sear and seal on both sides. Preheat oven to 375 degrees. Take meat off the grill and place in the oven for 15 minutes or until the meat reaches medium temperature. Medium can be detected by inserting an instant read thermometer into the thickest part of the meat and cooking until the thermometer reaches 155 degrees. Remove from oven and let rest for 10 minutes before slicing. Move to a platter and top with a few spoonfuls of sauce. Serve remaining sauce at the table. Feeds 4 to 6 people.
6 ounces red wine vinegar
1 ounce minced garlic
2 tablespoons fresh oregano
2 small dried chili de arbol, crushed
2 bunches Italian parsley, minced
4 ounces extra virgin olive oil
1 teaspoon salt
Combine all ingredients in a medium bowl and refrigerate for at least 2 hours or overnight to allow flavors to combine. Alternately, the ingredients can be pureed in a food processor to create a smoother sauce.