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You know , you want it , you know , you need it .
This is the classic recipe version for chimichurri .
Everybody that takes cooking meat seriously needs a good chimichurri recipe .
I'm gonna give you a basic classic version of chimichurri that will never fail .
You always starts with olive oil and of course , you wanna have a good quality olive oil I'm using .
But that's something that is easily available .
What you need is uh olive oil that speaks in itself .
Something that has flavor and that's why I picked an olive oil that is strong and peppery in flavor really stands out .
Make the chimichurri pop .
I'm gonna start with 100 mL of olive oil followed by 30 mL of red wine vinegar .
Now I'm gonna add a teaspoon of flour which is a good quality salt and a couple of twists on the peppermint .
And what I just created is called a vinaigrette .
The classic French Vina .
It is rich but it's balanced by the acidity of the red wine vinegar and it's popping with the salt and the pepper .
Now , if you put this on a salad your salad is gonna taste freaking amazing .
And that's the basic thing that you need a good vinaigrette to start your chimi chew off with .
Now it's on to the fresh ingredients , starting with a bunch of fresh parsley , cut off the leaves , get rid of the stocks and then chop it fine as fine as you can .
And with a chef's knife , don't put this in a blender .
You wanna have the actual texture .
This tolls up to around half a cup of fresh chopped parsley and it will be your signature of a fresh homemade chimichurri .
Now it's time for the garlic for this amount of chimichurri .
I'm gonna need only one garlic clove and start chopping it as fine as you can add that to the chimichurri .
Now important to note is that by using a small amount of garlic , but using it fresh , it will stand out intensely .
If you put too much garlic in , it's going to destroy everything and make everything taste like garlic .
So one clove is key here .
Another key is that you need to give that garlic time to let it sit .
You can't use this straight away .
You have to let it sit for at least 2 to 3 hours for that garlic to mix in with the rest of the flavor .
Now , of course , that's not all of the ingredients .
I'm also gonna need to add a little bit of dried oregano and I'm adding around a tablespoon of dried oregano to this and depending on how much heat you wanna add to your chimichurri , you are going to add the amount of chili flakes .
Now , I'm gonna add a teaspoon of chili flakes because that will be plenty of heat for my chimichurri .
I don't wanna go overboard on that heat .
I'm gonna close the lid , secure it , shake it up and that's my chimi cherry .
You can store this in your fridge for around 4 to 5 days because you gotta keep in mind .
After around half a day , the flavors are maximized .
It's intense in flavor and over time it starts degrading and it becomes goes off because of the fresh ingredients that you're using the good stuff .
And while I wait for that chimi cherry to start popping , I'm gonna fire up my comma Joe put in some big block , put in a couple of fire starters , light them up and then I gotta wait .
I gotta wait until that charcoal's fully lit before I can start grilling .
Never waste a moment when cooking cut up some veggies .
I'm gonna show you how you can make a delicious grilled vegetable salad .
And I also have a beautiful piece of black Angus waiting for you .
I'm gonna cut up the zucchini , a fresh fennel , cut out the core because that's the bit of pot you can get rid of that .
We're gonna leave the stalks on every stalk is a layer that's gonna go on the grill .
I'm gonna peel this onion , cut that onion into thick rings .
Decor , a bell pepper , flatten it out .
Now that my grill is nice and hot .
I'm going to sear my vegetables first on the zucchini , the bell peppers onion and the fennel .
I'm looking for a bit of char on my vegetables .
Once I grab my vegetables , I'm gonna chop them course , put them in a salad bowl , shred and add some mozzarella to it , drizzle on some of that chimichurri .
Toss the bowl and that is one tasty looking salad .
Now , I know you didn't come here just for a salad or a sauce .
You also wanna see a good piece of meat .
I got a beautiful piece of neck that comes from a black Angus cow with a lot of commercial effect .
So it's time to cut it up and create something beautiful out of it .
I'm specifically looking for fatty parts of meat that include this mussel .
I'm cutting it out , I'm gonna square it up so that we can process it and turn it into something beautiful .
The next step is to butterfly this beautiful piece of meat .
So I'm gonna take my knife and I'm going to make a long cut and as I'm cutting it , I'm gonna roll it out using the tip of my knife .
Look at that amount of fat .
That is one insane piece of meat .
Now , I'm gonna take a heavy pan and whack it a couple of times just to flatten it out .
It's also good for aggression therapy .
Now , I know this cut might be hard to come by , but just ask for a beef collar beef neck and you will definitely be able to find it and then it's time to skew it on one after the other flatten that out .
Of course , we gotta put some salt on and this is quite a heavy piece and a lot of it's gonna render down , it's gonna fall off .
So I'm gonna put on a lot of salt , flip it around and I'm hoping that we're gonna get a lot of crust on this meat by slow roasting it over an open fire .
I think that will do the job .
Uh I'm just gonna put it right here and center the meat a little bit and now all we need is time , but we gotta keep watching it .
The grill is rather hot .
I'm gonna gonna rotate it , flip it , make sure I don't get any flare ups and wait for it to be done .
I need it to be cooked at least until a core temperature of 56 degrees Celsius .
And I'm looking for a crunchy outside .
Once I got the initial later on , I'm going to take my skew and I'm going to stick it in the back of the comma Joe letting it rest this way .
I'm going to have a slow cook .
The meat is away from the fire .
The fat is rending down into the back , but still at the heat and the smoke comes up and cooks the meat as style beautiful piece of meat all done .
And as you can see , we got beautiful dark spots .
Nice charred up bits fat bre , bring down .
I need to get this on the board .
It's super , super heavy .
I'm just giving it a little moment to relax .
It kind of doesn't matter how tough the meat is , we're just gonna slice the little bits of crunch off the outside like this crunchy bit .
Super juicy .
That is a beautiful piece of beef .
You can literally take the toughest cut on beef , use the Argentinian technique and turn it into something delicious .
Give it a try like and the , it just breaks everything down .
All of that fattiness brings it like to a normal level .
Mhm I'll take a moment .
H Mac and keep on grilling .
Keep on grilling .