Chimichurri is the perfect accompaniment with Churrasco, otherwise known as Flank Steak. This sauce, although originally from Argentina, has become a staple in Typical Puerto Rican cuisine. It is a staple Puerto Rican recipe. It is usually served with beef but it is so delicious that we here at Caribbean Trading Company put it on practically everything. Made here in Puerto Rico with all-natural ingredients, this sauce has a freshness that is out of this world. It is made with parsley, garlic, coriander, sweet pepper, honey and mustard. With ZERO fat, ZERO Preservatives, and 100% all natural ingredients, there is no chimichurri like Montes Albó Chimichurri. Elevate your culinary skills and surprise your family when you bring the rich flavor to all your favorite dishes. Soon Montes Albó Chimichurri will be your own secret ingredient! Click here to purchase your bottle of Montes Albó Chimichurri and try the quick and easy recipe below. Of course, the recipes below could work with any chimichurri, but we’ve tried lots and MontesAlbo is a firm favorite.
Flank Steak with Chimichurri
(Serving size: 4 portions)
- 1 1/2 pounds trimmed flank steak
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/2 cup of chimichurri sauce
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Holding a knife at a 45-degree angle, thinly slice steak. Serve with chimichurri sauce.
Flamed Chorizos with Chimichurri, Vodka & Wine Sauce
- Two 300g/8-10oz chunky chorizo
- 3 tbsp vodka
- 1/2 cup of dry white wine
- 1/2 cup of Montes Albó Chimichurri
Slice two 300g/8-10oz chunky chorizo into bite size pieces and put in a frying pan. Pour 3 tbsp vodka and ignite with match or lighter. When flames have died down, pour wine and Montes Albó Chimichurri sauce over the chunky chorizo. In medium heat sauté until sauce is reduced. Serve with cocktail sticks for spearing and garnish with celery and carrot sticks.
(Serving size: varies)
- 1 cup mayonaisse*
- 3 tbsp. Montes Albó Chimichurri
*mayonnaise may be substituted with sour cream, cream cheese, or butter*
Do not pour Montes Albó Chimichurri directly into mayonnaise. Instead, shake bottle well to ensure a good consistency. Pour approximately 3 tbsp. of Chimichurri into a cup. Then scoop Chimichurri with a spoon out of the cup and onto mayonnaise. Mix until fully blended. Add Chimichurri to taste. Refrigerate until use.
Liked this article? Join the Crew and Start the Journey! Connect with Us for News, Events, Lifestyle, and all things Caribbean by joining our Newsletter – Click Here to Join