A Kalorama Kitchen
Sunday, May 16, 2010
Chimichurri, and roasted cauliflower
Argentinian steak sauce: Lots of parsley, chives, oregano, garlic, a bit of vinegar, paprika, salt and pepper. And a lot of olive oil.
Chopped and mixed.
Then blitzed in the blender.
Tossed with salt, pepper and olive oil. And a teeny bit of chili powder.
Roasted for a half hour, and then topped with parmigiano.
Roasted cauliflower and chimichurri and steak. Dinner.
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