Let the games begin!


Photography by Sam Armocido

Photography by Sam Armocido

The World Cup reveals Washington, DC at its most international. If you think offices are unproductive during a Congressional recess, just watch them starting at 4pm EDT today when Brazil faces off against Croatia. Until July 13th we’ll be taking extended lunches and cheering for our countries of origin, those we have worked in, or simply those where we studied for a semester during college.

This year, in recognition of our hosts, I’m planning to do most of my cheering from behind a grill, loaded with pork, chicken and linguiça sausages, but most importantly, lots of beef. At it’s best, Brazilian barbecue, or churrasco, is a celebration of smoky beef, seasoned simply with salt and pepper. I’m going to make my meat a little spicier, and, if Brazil will forgive me, serve it with an fresh, herbal Argentinian chimichurri.

Good luck boys – and play fair!

Churrasco-Style Kabobs with Chimichurri

Serves 4

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

For kebabs:

  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp Ancho chili powder*
  • 1 tsp Spanish paprika
  • 2 cloves garlic, chopped
  • 2 tbs red wine vinegar*
  • 2 tbs bold olive oil*
  • 1 lb top sirloin, cut in 2” cubes
  • 2 small zucchini cut in 1/2” rounds

For chimichurri:

  • 2 cloves garlic, chopped
  • 1/2 each finely chopped oregano and parsley
  • 1/2 onion, diced
  • 1/4 cup red wine vinegar*

*The chile powder in your cupboard, with a pinch of cayenne for heat, will substitute nicely for the Ancho chile. Hit Sapore on the Hill for Merlot vinegar to use in the sirloin rub, Picual olive oil for the zucchini, and Serrano Chile Honey vinegar for the chimichurri. 

Directions:

  • Whisk together salt, cumin, Ancho chile powder and Spanish paprika in a medium bowl.
  • Sprinkle 2 cloves garlic with coarse salt and mash into a paste. Whisk into spices with red wine vinegar and 1 tbs olive olive oil. Season with black pepper. Add sirloin and toss to coat.
  • In a medium bowl, toss together zucchini with 1 tbs olive oil. Season with salt and pepper.
  • Make chimichurri: Place remaining 2 cloves garlic, fresh herbs and onion in the bowl of a food processor. Pulse several times. Add vinegar and pulse to bring chimichurri together.
  • Place sirloin and zucchini on skewers* and grill over medium-high heat until zucchini is tender and meat is med-rare. About 4 minutes per side, 8 minutes total.
  • Serve kebabs with chimichurri sauce.

 

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