A Night in Argentina ...Viva!

Cooking like a Goucho.....

 As I continue the journey down my own private culinary yellow brick road to awesomeness, I stumbled upon something fantastic.  Think Latin America meets Cooking School meets FREE! Our local Central Market Texas declared May "Passport to Argentina" month, and it just so happened I had 2 free passes!

Well, if I am being honest, free for me and not you.  I had to work very hard to convince the Cashier to accept my 3 year old passes from my lovely husband's car dealership.  Imean, there clearly was no expiration date in sight so....I win.  Anyway......I had to drag the lovely husband with me, he seemed to lighten up when they handed him his free Central Market collector's edition Goucho Knife.  It went something like this:

Free Goucho knife:

Fresh Chimichurri:

The Lovely Husband prepping the "Burnt Tomatoes":

Burnt Tomatoes in a cast iron...burning:

Rib Eye on the Grill!

The "doneness test"....

Our fancy Argentine meal!

Dessert was a Blood Orange Flan:

The Chimichurri was an amazing addition to the steak.  It has a fresh and tangy flavor and keeps things interesting.  I've made it at home before using this recipe from Food and Wine by Michelle Bernstein:

Ingredients

1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Directions
1) In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper.
2) Process until smooth; season with salt and pepper.
3) Transfer the sauce to a bowl and pour the olive oil over the mixture.
4) Let stand for at least 20 minutes.

Make Ahead - The chimichurri can be refrigerated overnight. Bring to room temperature before serving.