Tag Archives: chimichurri

Chimi-nade (Steaks/Pork) with AMAZING Steak BUTTER

chimimarinade1
PIN Marinade HERE (Pinterest)

4T Extra Virgin Olive Oil
1.5T White Wine Vinegar
4T Balsamic Vinegar
2T Fresh Cilantro
1/4c Fresh Parsley
2T Fresh Oregano
1.5tsp Garlic Powder
1/2-1tsp Cumin (I did 1/2)
1/2tsp Pepper
1tsp Crushed Red Pepper Flakes
1/2tsp Sea Salt, or more to taste

Marinade Pork or Steak 6-8 hours. BEST ON CHARCOAL GRILL! Side of Potato and Mushroom/Onion Mix (Mushrooms, Onions, Extra Virgin Olive Oil, LOTS of Course Black Pepper and Dried Oregano).
– Marinated Steak/Pork was served topped with Tay’s Steak (Or, Pork) Butter:
steakbutter
Great on Steak, Pork, EVEN Toast (Makes for great Melts, Burgers, Sandwiches, etc.)!

Tay’s Garlic Steak (Or, Pork/Toast) Butter:
1/2c Beef Broth (I used 1/2c Water + 1/2 Beef CUBE)
4T Sweet Cream Butter
1tsp Lemon Juice (100% fridge kind, Lime “May” work for above Steak Recipe)
2tsp Garlic Powder
1/4tsp Mustard Powder
1/4tsp Sage
1/2T Green Onions, minced
1/2T Fresh Parsley

Add all to Sauce Pan. Simmer til juice is cooked down A LOT! Remove from heat. Stir constantly as it cools (I set a Ice Pack over the bowl to help.). Spoon onto Meat at end of cooking, or right off the heat!
(I wish I had a better Butter photo. I forgot photo, THEN… My camera was dying. So, no melting deliciousness showing in this quick photo… Bummer… It looked more AMAZING!)

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A MUST TRY! Tay’s Pork-wiches with Tay’s Chimi Sauce

porksandwichtayschimisauce

AMAZING Marinade complimented with an AMAZING Sauce! You will not regret this Recipe (So, make EXACTLY As-Is). So Tasty, we’re making this AGAIN… TONIGHT! Leftover Meat? We melted Pepper Jack Cheese over top and topped with Sunny Side Up Eggs with Side of Toast and Salsa for Breakfast!

limeporkmarinade1
This Recipe Stems from our Best Dead Cow Marinade: Here

Bone-In Pork Chop Marinade
(Or, Steak. Pork’s BEST!):

3T Extra Virgin Olive Oil
3T Soy Sauce
2T Lime Juice (100% fridge kind)
2T Worcestershire Sauce
1tsp Regular Mustard
1T Garlic Powder
1tsp Onion Powder
1.5T Dried Basil
1/2tsp Course Black Pepper
1/8tsp Cayenne Powder

tayschimisauce.jpg

Tay’s Chimi Sauce
(Chimichurri- USE THIS!):

1T EVOO
6T Mayo
1/2 tsp Garlic Powder
1T White Wine Vinegar
2T Balsamic Vinegar
2T Dried Cilantro
1tsp Crushed Red Pepper Flakes
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Oregano
A lil shy 1/4tsp Sea Salt

Buns/Wraps of Choice (Also, AMAZING on Softshells the next day!)
Shredded Moz. Cheese
Toppings: Onions, sliced thin. Fresh Tomatoes or Pico (I used fresh tom.)

Evenly coat Chops with Marinade and Marinade about 5 hours. Mix Tay’s Chimi Sauce Ingredients, set in fridge til use.
BEST on Charcoal Grill (Tastes amazing if done right. If it tastes like Smoke… You are NOT doing it right!). Or cook in skillet… Just cook the Meat! 
Once cooked, allow to set a minute, covered. Thin Slice cooked Meat. Lay flat and top with Shredded Cheese and melt. Add to Buns/Wraps with Toppings of choice.
(Some topped with A LITTLE Ketchup on one Bun Slice, then Chimi Sauce on Other Bun Slice. Fresh Tomato Sliced. Red Onion Slices. Some liked it with no Ketchup, just Chimi Sauce).
 – Also, an Optional Topping: Dried Oregano seasoned Mushrooms sauteed w/ Butter Spray or Extra Virgin Olive Oil. I skipped.
LEFTOVERS?  Melt Cheese over Meat (I used PepperJack). Top Meat with Sunny Side Up Eggs. Serve with Toast and a lil Salsa on side! (I skipped Chimi Sauce).


Skillet Tip: Lightly Oil or Spray pan. Get to a nice heat, to a SIZZLE. Sear Pork on each side about 3-4 minutes, or til done. Allow to set a few minutes.
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We use Regular Charcoal for above recipe). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken tip: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
AVOID TOO MANY FLIPS. Allow meats to sizzle once it hits grill. Seal that side, flip. Seal other side. Locks in Moisture! Also, Meat cooks as it sits!