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Posts Tagged ‘coriander’

One of my girlfriend’s came to visit me last weekend.  She lives in Northern BC and we’ve been friends for over 25 years.

I asked her what she wanted for supper on her first night here and to make a long story short we ended up having grilled steak.  No shortage of steak lovers in this family.  I grew up having steak occasionally, although it would always be the same cut of steak with the same BBQ sauce cooked the same way. I swear this is part of the reason I scream for flavour and diversity in my cooking.

Chimichurri sauce originates from Argentina & South America. It is a lovely & tasty accompaniment to any grilled meat. We’ve enjoyed this recipe before and so it was time to enjoy it again.

We grilled some asparagus & mushrooms as a side.

Adapted from ATCO Blue Flame Kitchen

Steak with Chimichurri Sauce

2 tbsp oil
1/2 tsp cumin
1/2 tsp coriander
2 lbs steak (whatever you enjoy, striploin, sirloin, filet, etc.)
salt & pepper to taste

Combine all ingredients in a plastic ziplock back and squishy to ensure steak is covered. Let marinate on counter for 30 minutes or longer in the fridge.

Remove steak from bag and grill over medium heat to preferred doneness. Serve with Chimichurri sauce.

Chimichurri Sauce
1/2 cup olive oil
1/2 cup fresh parsley leaves
2 tbsp lemon juice, fresh
2 tbsp fresh oregano
5 cloves garlic, peeled
1/2 tsp each salt & pepper

Combine all ingredients in a food processor and process until smooth. Serve immediately.

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Even though Fall is upon us here in #yyc, it is still warm enough to use the BBQ. Here we get an average of 4 months cold winter and we Canadians love to BBQ so our family tends to BBQ all winter long (or as much as we can).  With this being a kid’s activity night for us…this dish is quick and easy to get on the table so we can get out the door. You do not need salt in this recipe as the soy sauce will be salty enough. Serves 4-6

Adapted from ATCO Blue Flame

Coriander Pork Tenderloin

3 cloves garlic, minced
2 tsp. coriander
1-2 tsp. pepper
1 tbsp. packed brown sugar
1/4 cup soy sauce
2 pork tenderloins

Combine all ingredients (except pork) in a ziplock bag. Remove a couple tbsp of the marinade and set aside for basting later. Prick the pork a couple of times allowing the marinade to penetrate the pork. Place in bag and squishy it to get marinade working on the pork. Seal and let stand approx. 30 minutes.  If we have time we let it marinate most of the day.

When your BBQ is ready remove pork from marinade and pat dry. Grill pork over low heat on gas BBQ for approx. 30 minutes turning a couple of times during cooking. Baste with reserved marinade. If using a thermometer the internal temp should read 170F when done.

When your pork tenderloin is done place on a plate/platter/cutting board, cover with foil and let rest for at least 10 minutes. Slice and serve with roasted or smashed potatoes, pasta or rice pilaf and a steamed veggie.  YUM!

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