Ha ha, you can tell by the number of photos in this post that I was wrapping up the pizza making and was tired and somewhat over it. I got the important shots though, the money shots, if you will.
Chimichurri. You familiar with it? It’s an Argentine condiment, sort of like pesto, except eaten with meat. Like grilled steak. My friend Fernando‘s parents, Carmen and Jose (who hail from Argentina originally), were kind enough to host a barbecue afternoon while I was visiting them in Portland one summer and that’s where I got to try Argentine-style BBQ and chimichurri for the first time. Can I just say WOW? Grilled steak is hard to screw up but the nicely grilled meat slathered with an herbal and tangy parsley and olive oil based chimichurri is outta site. Dyno-mite, as JJ Walker used to say.
Since you’re only using a small amount of both the steak and the chimichurri, I suggest you just have an Argentine barbecue of your own the night before. Grill a big steak for slicing–like tri-tip or London broil and make a jar of chimichurri. Have that with some grilled veggies, a salad and some bread for mopping up the sauce. Save some sauce and some sliced meat and the next day you have your pizza fixins.
Use the chimichurri instead of tomato sauce, add a few slices of mozzarella, and top with steak and roasted piquillo peppers (I used Trader Joes, from the jar), and some snipped chives.
Like all the other pizzas, try cooking this at the highest temperature. You want the dough to cook until it’s crisp but you don’t want to overcook the steak. In summer, this would be good with some fresh sliced tomatoes from your garden.
Carmen was even nice enough to share her chimichurri recipe with me…………..except I am lame and I can’t find it. Or honestly, it’s midnight on Saturday night and I’m too tired to get up and look for it. When I find it I will give it it’s proper due and devote an entire post on Carmen’s wonderful chimichurri.