Chimichurri Skirt, Garlic Pork Chop and Picanha Steak with Polenta and Grilled Pineapple.
Christopher: ‘South American is most certainly the home of barbecue meat. The only real question is who does it better The Brazilians or The Argentinians? We couldn’t decide so we cooked up a beautiful Chimicurri coated skirt steak in true Argentinian style, a stunning Brazilian Picanha steak and delicious pork chops drowning in garlic butter. Oh and there’s some grilled pineapple and polenta and stuff as well…. This one is all about the meat. You may have been to a Rodizio style restaurant, if you haven’t then go. They are awesome.’
This is best cooked on a charcoal barbecue but failing that an oven with a decent grill setting is a decent enough substitute.
This mini meat feast takes: 40 minutes + 20 minutes to marinate.
One large skirt steak
One large Picanha steak (untrimmed rump)
Three pork chops
Three garlic cloves, crushed
Three large knobs of butter
Half a cup of polenta
One can of drained red kidney beans
Half a pineapple, cut lengthways in two wide strips
A handful of chopped lettuce
Salt and pepper
Three skewers, preferably metal, but bamboo should suffice.
For the Chimichurri:
Hand a red onion, diced
A large handful of parsley, roughly chopped
Six cloves of garlic, crushed
One cup of olive oil
Half a cup of red wine vinegar
One teaspoon of dried oregano
The juice of one lemon
Salt and pepper
1. Mix the ingredients for the Chimichurri in a blender and blitz
2. Melt the butter in a bowl and mix in the three garlic cloves and a little salt
3. Skewer the meat onto individual skewers, pour the garlic butter over the pork and leave to marinate for at least 20 minutes. Do the same with the skirt steak and the Chimichurri. Season the Picanha with salt and pepper
4. Grill the meat for 20 minutes, turning over halfway for even cooking
5. Meanwhile bring two cups of water to the boil on the hob and slowly add the polenta stirring constantly. Cook for 5 minutes and stir in the kidney beans and a little salt and pepper. Remove from heat and leave to harden for around 10 minutes
6. In a dry griddle pan on a high heat cook the pineapple for around 3 minutes on each side.
7. Remove the meat from the oven and leave to rest for at least 5 minutes
8. Slice the meat and serve with pineapple, polenta and lettuce on the side
9. Go into a meat coma
Would you add any sides to this? Let us know in the comment below.