Hola amigos. After a short vacation to Florida I feel rejuvenated. The good thing about going on vacation is that you get a fresh perspective about your life. Vacations are good; they force you to put aside the things you are obsessed about at the moment- helping you to empty your mind and to care for your soul.
I think I am one of the very few people to visit Florida in August. It was hot! Despite the heat Florida still one of my favorite places to visit at any time of the year. South Beach, FL is considered a party city, but since I am not a party girl nor is my husband, South beach is all about the white sand beach and the convenience of the restaurants which are accessible by foot. The beach is absolutely gorgeous. I find South Beach with its white sand beaches enchanting, clean and beautiful right in the center of a very busy city.
For the past few years we have been doing the same routine. First I go to see my best friend Rahel and family in Naples; my sincere thanks to my friend Rahel with whom I always have the best of time. From there we continue our Florida adventure visiting new spots every time as well as a few of our favorites. Every year the adventure gets better and better. This year instead of Key West we stayed at South Beach and from there we took day’s trips to West Palm Beach, Fort Lauderdale, and Key Biscayne.
I always visit El Palacio de Los Jugos (an economical, low key place with outdoor sitting with ceiling fans and misted air) with delicious Cuban food and Latin American products. I always go to Calle Ocho to eat at Versailles and we always take a ride to downtown Miami and Coconut Grove to sightsee the new things in town. There are always some new places to see, new restaurants to eat and new memories to remember and to bring home.
Now we are back to New York and back to our everyday life. It is good to be back; to the usual, the blog, the family cooking, taking care of Christopher and my family. We are back to the occasional relaxing at home, a movie, and to cooking. Always cooking and with this in mind we go to Argentina with this Parrillada with Salty potatoes and Chimichurri (BBQ with salty boiled potatoes and chimichurri sauce). A su salud!
Parrillada with Salty boiled potatoes and Chimichurri
For the meat:
- 3 Lbs. flank steak
- 2 Lbs. think argentinian sausages (if you live in Queen NYC go to the Esquina Criolla in Corona for good Argentinian sausages and meat)
- Pink or kosher salt
- Fresh grounded black pepper
- 1-2 Lime (to finish the parrillada)
- Extra virgin olive oil and lime
For the salty potatoes:
- 2-3 Lbs. potatoes (any kind- I used small golden potatoes)
- Kosher or flake salt
For the chimichurri:
- 1 bunch parsley (green market fresh)
- 1 bunch cilantro (green market fresh)
- Fresh oregano or thyme
- 3 garlic cloves
- 3 scallions
- 1 jalapeño (habanero or red pepper flakes)
- 3 limes
- 1/2 cup apple cider vinegar
- Olive oil
- Salt and fresh grounded black pepper
*Bring your beef to room temperature prior to cooking.*
|For the meat:|
|Cut and size the meat. To make the meat soft and easy to chew we are going to tenderize it by hitting it with a mallet. This method will make the steak thinner and tenderer. Hit the meat gentle and evenly in one side with the mallet then flip it over and do the same to the other side. Once the meat is tenderized season both sides of the steak with salt and pepper. Add a tablespoon of olive oil either to the meat or the griddle. Heat a cast iron griddle and cook the meat, about 2 minutes per sides. Or cook it to your desired temperature. Add the sausages to the griddle and cook it until no sight of redness is visible. Cut the sausage through with a knife if necessary to make sure that is completely cooked. Squeeze a lime over the parrillada and drizzle it with a little bit of olive oil before serving.|
|For the Salty potatoes:|
|Wash your potatoes and place them in a deep pot with cool water. Boil until tender. Once done drain the water out and immediately sprinkle with flakes or kosher salt. Serve with the meat, sausage and chimichurri sauce.|
|For the chimichurri:|
|Start by removing all the stems from the parsley and oregano or thyme. Place parsley, cilantro and 0regano-thyme leaves in a food processor with garlic, scallions, jalapeño, lime juice and vinegar. Mix everything until everything is broken down to small pieces, but not puree. Add olive oil, salt and black pepper to taste and mix again. Adjust seasoning and serve. Enjoy!|
This post is also available in: Spanish