Grilled Chorizo Shrimp And Beef With Chimichurri Sauce Recipes

MAKE CHIMICHURRI FLANK STEAK RECIPE WITH WHITE BEAN CHORIZO

Steps:

• Marinate the skirt steak with salt, pepper, oil and Espelette pepper.
• Grill with hash marks to medium rare
• Rest for 5 minutes
• Slice on a bias right before serving
• Bring a large stockpot of salt water to a boil.
• Blanch Swiss chard and immediately shock in ice water.
• Drain out all excess water from Swiss chard.
• Brown, the Spanish chorizo
• Add shallots and garlic, and sweat.
• Add Cannellini beans along with blanched Swiss chard.
• Add in chicken stock and cook until reduced by half.
• Finish with butter.
• Put cilantro, mint, garlic, parsley, dill, and coriander in a mortar
• The pestle with coarse salt, lemon zest, and olive oil
• Blend well
• Finish with a squeeze of lemon juice

SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI

Steps:

• Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
• Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
• To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
• Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers.

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE

Steps:

• Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
• Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
• Prepare the chimichurri dipping sauce:
• Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
• Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
• Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.