Tag: Chimichurri

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Chuck Roast with Creamy Chimichurri Sacue

Today, we delve into the realm of slow-cooked perfection, where a humble Chuck Roast undergoes a 48-hour dry brining process, emerging as a masterpiece of flavor and tenderness. Paired with a Creamy Chimichurri Sauce that’s nothing short of enchanting, this dish is a testament to the magic that can happen in your kitchen.

As someone deeply entrenched in the worlds of fitness and food, I understand the significance of a diet that fuels your body and satisfies your taste buds. The Carnivore and Animal-Based Diet is not just a trend; it’s a lifestyle. This recipe is a celebration of the primal satisfaction that comes from succulent meat and bold, herbaceous flavors.

Join me on this culinary journey as we unlock the secrets of dry brining, slow roasting, and crafting a creamy sauce that elevates every bite. Whether you’re a seasoned pro or a novice in the kitchen, this dish promises to impress and inspire.

So, roll up your sleeves, don your apron, and get ready to embark on a gastronomic voyage that will leave you craving seconds. This Chuck Roast with 48-hour Dry Brine and Creamy Chimichurri Sauce is not just a meal; it’s an experience.

Ingredients:

For the Chuck Roast:

  • 3 lb Chuck Roast
  • Salt (heavily)

For the Creamy Chimichurri:

  • 1 bunch Italian Parsley
  • 2 tbsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp ground cumin
  • 2 cloves garlic, peeled
  • 2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 cups Sour Cream

Instructions:

Dry Brine:

  1. Pat dry the Chuck Roast with paper towels.
  2. Season the Chuck Roast generously with salt on all sides.
  3. Place the seasoned roast on a wire rack over a baking sheet.
  4. Refrigerate for 48 hours. This dry brining process helps the meat absorb the salt and enhances its flavor.

Cooking the Chuck Roast:

  1. Preheat your oven to 225°F (107°C).
  2. Remove the Chuck Roast from the refrigerator and let it come to room temperature for about 30 minutes.
  3. Place the roast in the preheated oven and roast for 2 to 2 1/2 hours, depending on your preferred doneness. Use the following internal temperature targets as a guide:
    • Rare: 105°F (40°C) with a final target of 120°F (49°C).
    • Medium-Rare: 115°F (46°C) with a final target of 130°F (54°C).
    • Medium: 125°F (52°C) with a final target of 140°F (60°C).
    • Medium-Well: 135°F (57°C) with a final target of 150°F (66°C).
  4. Monitor the roast’s internal temperature using a meat thermometer.

Searing the Roast:

  1. Once the roast reaches your desired internal temperature, remove it from the oven.
  2. Heat a pan or grill to high heat.
  3. Sear the roast on all sides for a few minutes until it develops a beautiful crust.
  4. Let it rest for a few minutes before slicing.

Creamy Chimichurri:

  1. In a food processor, combine the Italian parsley, dried oregano, red wine vinegar, ground cumin, garlic cloves, salt, and crushed red pepper flakes.
  2. Cover and pulse the mixture until the parsley is finely chopped.
  3. Add the sour cream to the food processor and blend until the mixture becomes smooth and creamy.
  4. Taste the chimichurri and adjust the salt if needed.
  5. Cover the creamy chimichurri and refrigerate it until you’re ready to serve. The sauce will thicken as it chills.

Serving:

  1. Slice the Chuck Roast and serve it with the creamy chimichurri sauce on the side.
  2. Enjoy your delicious 48-hour dry-brined and reverse-seared Chuck Roast with a creamy chimichurri sauce!
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Surf ‘n Turf – Marinated Flank Steak with Chimichurri Sauce & Garlic Lemon Butter Lobster Tail

Welcome to a culinary adventure that harmoniously blends the bold flavors of Marinated Grilled Flank Steak with the richness of Chimichurri and the indulgence of Grilled Garlic Lemon Butter Lobster Tail. This exquisite fusion of land and sea promises a dining experience that transcends the ordinary, inviting you to savor every moment and every bite.

In this recipe, we’ll guide you through the process of creating a masterpiece that will captivate your senses. Picture succulent slices of marinated flank steak, seared to perfection on the grill, adorned with a vibrant chimichurri sauce that bursts with freshness and zest. And not to be outdone, there are lobster tails, each lovingly grilled and basted with a luscious garlic lemon butter, imparting an air of decadence to the entire affair.

This culinary symphony promises not only an explosion of flavors but also the joy of crafting an unforgettable meal. Whether you’re planning a special occasion feast or simply craving a remarkable dinner, this recipe is your ticket to culinary excellence. So, roll up your sleeves, fire up the grill, and get ready to embark on a gastronomic journey that will leave you and your guests raving.

Ingredients:

For the Marinated Flank Steak:

  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/3 cup coconut aminos
  • 1/4 cup honey
  • 1/2 teaspoon freshly ground black pepper
  • 1 (2-pound) flank steak
  • Coarse salt, to taste (optional)
  • Freshly ground black pepper, to taste (optional)

For the Chimichurri:

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 3-4 cloves garlic, finely chopped or minced
  • 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • Pepper, to taste (about 1/2 teaspoon)

For the Grilled Garlic Lemon Butter Lobster Tail:

  • 4 lobster tails
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper, to taste

Instructions:

Marinated Flank Steak:

  1. In a bowl, whisk together the olive oil, minced garlic, red wine vinegar, coconut aminos, honey, and freshly ground black pepper to create the marinade.
  2. Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight, turning the steak occasionally to ensure even marination.
  3. Preheat your grill to medium-high heat. Remove the flank steak from the marinade and let any excess drip off. Season with coarse salt and freshly ground black pepper if desired.
  4. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.

Chimichurri:

  1. In a bowl, combine the olive oil, red wine vinegar, chopped parsley, minced garlic, chopped red chilies, dried oregano, coarse salt, and pepper. Mix well.
  2. Allow the chimichurri to sit for at least 30 minutes before serving to allow the flavors to meld together.

Grilled Garlic Lemon Butter Lobster Tail:

  1. Preheat your grill to medium-high heat.
  2. Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center, leaving the tail intact. Gently lift the lobster meat from the shells and place it on top.
  3. In a small saucepan or on the grill side burner, melt the butter. Add the minced garlic, lemon zest, and lemon juice. Season with salt and pepper to taste. Stir until well combined.
  4. Brush the garlic lemon butter mixture over the lobster tails.
  5. Grill the lobster tails meat-side down for about 5-7 minutes, basting with the garlic lemon butter mixture, until the lobster meat is opaque and the shells turn red.

To Serve:

Serve the thinly sliced Marinated Grilled Flank Steak with a generous drizzle of Chimichurri sauce alongside the Grilled Garlic Lemon Butter Lobster Tail. This combination of flavors will make for a memorable and delicious meal. Enjoy!