Sirloin with Chimichurri

Jeffersonian

I'm really enjoying my new Dinosaur BBQ book. They have some fine recipes in it that can be easily adapted to the Egg, along with excellent pictures to draw you in. Here's one I did a little while back:

Two top sirloins in DinoBBQ's Mojito marinade:


Made some green chimichurri to go with it, using cilantro instead of the unfinadble Italian parsley.


This was very, very good and I kept the leftover chimichurri around for burgers, ribeyes and such later on.

Fidel

I prefer using cilantro to the italian parsley in chimichurri myself. I also tend to use a lot more balsamic than most recipes call for.

You should marinate some chicken thighs in that stuff for a couple days for a great taste.

Dinner looks good - I did corn tonight for the 4th time in a week. I have apple pie burritos all rolledu p and ready to go on in just a bit.

Jeffersonian

Good idea on the chicken thighs...plus it gives me an excuse to whip up another batch of chimichurri as I just ran out last night. I might do the red type this time.

I saw those peach pie burrito pics you posted the other day...and immediately bookmarked them. I have yet to do dessert on the Egg, but the day is coming.

Fidel

Burritos weren't mine...this is my first go. I think it was eggtucky.

Use the green chimi on the thighs - you'll thank me later.

Jeffersonian

Right you are about the peach burritos...Eggtucky.

You're convincing me that green's the way to go, Rod. Those thighs look spectacular.

Beli

Probably this is the first time on the forum that someone comments on the china rather than on the delicious food........but in 1975 when I was a student in England, I bought the same tableware shown in your photo...........in London......Regent Street near Oxford Circus...."The Botanic Graden" by Portmeirion.... :laugh: :laugh: Great !!!!!!!!!!

Nature Boy

I'm so jealous of all of you that like cilantro. It has so much to offer from a flavor standpoint, and there is nothing like it. It really seems to bring other flavors forward, and adds a really interesting zing to many things. My wife loves it. The kids tolerate it too.

But to me it still tastes like soap :-(

Still working on trying to train my taste buds to like it (been trying for 18 years now....maybe soon!)

Cheers!
Chris

JLOCKHART29

Outstanding cook Jeffersonian! The chimichurri green sause looks great with the rest on the meal. I must try and make some soon.

Jeffersonian

Give that man a cigar! I had no idea the pattern was that old, but it makes me glad in a way...it seems more timeless. Our real china is English, too...Minton.

Jeffersonian

Thanks, JL. If I forget to post the recipe in the next day or so, just ping me out of my senility, will you?