Doctor's Review: Medicine on the Move

August 18, 2017
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Whole boneless rib eye with chimichurri

Slather a coating of chimichurri on a boneless rib roast and the result is the most heavenly crust you can imagine. Just keep an eye on the cooking time and internal temperature. Since all ovens vary, the timings below are just guidelines.

1 boneless rib-eye roast (about 6 to 10 lbs. / 3 to 5 kg)

coarse salt

2 c. (500 ml) chimichurri (recipe follows) or more if desired

6 bay leaves

Heat an horno (similar to an outdoor bread oven) or home oven (with the rack positioned in the lower third of the oven) to approximately 450°F (230°C).

Pat the meat dry with paper towels. Sprinkle with coarse salt and coat on all sides with half the chimichurri. Scatter the bay leaves over the meat.

Place the meat in a large roasting pan and roast for 20 minutes. Lower the heat to 350°F (180°C) and roast for approximately 10 minutes more per pound for rare 120°F (49°C). Let rest for 10 minutes.

Carve the beef and serve with the remaining chimichurri. Serves 20.

Chimichurri

From gaucho campfires to society weddings, you can always find chimichurri in Argentina. The basics — olive oil, parsley and oregano — never vary, but the rest is up to the ingenuity of the chef and local tradition.

Hopefully it won’t get “gourmet-ized” now that the world has discovered it. Invention is fine, but you must stay true to the original idea. Fresh herbs are used here instead of dried, which is what the gauchos use.

For the salmuera

(water boiled with salt, a seasoning solution often used in Argentine cooking)

1 c. (250 ml) water

1 tbsp. (15 ml) coarse salt

For the rub

1 head garlic, separated into cloves and peeled

1 c. (250 ml) packed fresh flat-leaf parsley leaves

1 c. (250 ml) fresh oregano leaves

2 tsp. (10 ml) crushed red pepper flakes

¼ c. (60 ml) red-wine vinegar

½ c. (125 ml) extra-virgin olive oil

To make the salmuera, bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.

Mince the garlic very fine and put in a medium bowl. Mince the parsley and oregano and add to the garlic, along with the pepper flakes. Whisk in the red-wine vinegar and then the olive oil. Whisk in the salmuera. Transfer to a jar with a tight-fitting lid and keep in the refrigerator. Chimichurri is best prepared at least 1 day in advance, so that the flavours have a chance to blend. The chimichurri can be kept refrigerated for to 2 to 3 weeks. Makes about 2 cups.

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