Americas will participate in Houston Restaurant Week, August 1-21. Founder and chef Michael Cordua and his son chef David Cordua show food radio talk show host Cleverley Stone, how to make a traditional churrasco steak with chimichurri sauce. The chefs also show a sample of a 3 course dinner that will be available at Americas during Houston Restaurant Week, benefiting the Houston Food Bank.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Churrasco Steak & Chimichurri Sauce
Source: Chefs Michael Cordua and David Cordua
Ingredients
6 oz beef tenderloin
2 oz chimichurri (see recipe below)
salt and pepper
Directions
1. Ask your butcher for center cut tenderloin and have her portion (cut) for you in 12 oz barrels.
2. Pat the meat dry and using a short sawing motion with a sharp knife cut and push across the
cylinder from left to right to unroll a 1 to 1.5 inch thick steak.
3. Season with kosher salt and pepper, quickly baste in chimichurri, and grill to your desired doneness.
4. When done, brush a little more chimichurri.
5. Serve with plantain chips, pickled onion, yuca, or any other Latin accompaniment.
Chimichurri
Ingredients
1/2 lb parsley, curly
1 1/2 ozs garlic cloves
1/4 cup white wine vinegar
2 cups olive oil
1 tbsp oregano, dried
1/2 tbsp kosher salt
1 tsp black pepper
Directions
1. Rinse parsley thoroughly and remove excess water.
Allow to dry on a paper towel before chopping.
Meanwhile, finely mince garlic clove.
2. Using a sharp knife bunch up parsley and chop until finely minced.
(A food processor or blender is not recommended because this would bruise
the parsley and turn it to a paste).
3. Combine parsley and garlic in a bowl, add remaining ingredients, and whisk together.
4. Allow to sit at room temperature for several hours to marry the flavors together.