The Hungry Man Eats

Chimichurri: The Pesto of South America

Tropical Churrasco

I recently got back from a trip to Ft. Lauderdale, Florida. This was an excellent occasion to try all kinds of different foods. A term I saw bandied about a little too frequently was “Floribbean”, which is a combo of Florida and Caribbean. Cuban sandwiches and Citrus Mahi with coconut and a sweet corn sauce, deliciously Floribbean, but a calling a basic burger served with mango salsa Floribbean is beginning to push it.  

I had only two goals in mind when I was thinking about what to eat: Eat seafood, and eat things unique to the area. Both goals at the same time would be extra great. I was not able to get as much seafood as I hoped, but some of the non-seafood alternatives were better than I expected.

This leads us to the dish pictured at the top: They called it Tropical Churrasco on the menu. It is described as rum & jerk marinated skirt steak served with chimichurri sauce. I had mine cooked medium with sautéed vegetables and jasmine rice. Unfortunately the picture does not do it justice. I had a dish similar to it at another restaurant with rice and black beans. Both times it was amazing, and it was the chimichurri sauce that made the meals memorable.

Now I knew what chimichurri was beforehand, Trader Joe’s has an excellent chimichurri rice that I wholeheartedly recommend, but I never had it in any other preparation till this trip.

It is a simple sauce to make, the basic ingredients include parsley, olive oil, vinegar, garlic, lemon and oregano, there are lots of variations out there building on this basic combo. Soon I will find the most interesting chimichurri recipe and put it to good use and share the results with you all.

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