The Global Kitchen

I got a request for Khmer food. That person would be my brother, a chef, who lived in Cambodia for over 10 years. My sister-in-law is Khmer.

Tomorrow I'm making a Peruvian dinner so it will have to happen next week. Meanwhile...



I'm not a big beef eater but Wild Oats had some beautiful grass fed ribeyes on sale. I'll spare you my rant on why you should eat grass fed beef(better for the cow, better for you).

Seeing them made me crave Chimichurri, which is my favorite condiment for beef.

This recipe comes from The Greatest Dishes!: Around the World in 80 Recipes by Anya Von Bremzen. The book is pretty much the worlds greatest culinary hits and is a great choice for those who want to dabble in international cuisines but who are wary of being too adventurous.

The CLBB is a bad influence. I had posted that I didn't have any cast iron cookware and was immediately told to get a cast iron skillet NOW! Someone mentioned Marshalls had Lodge for $9.99 and, well, my car happened to find the Marshalls across the street on my lunch hour. I didn't find the skillet but I did find a really nice cast iron grill pan for $14.

Unfortunately I couldn't do this steak in the cast iron skillet. It's still 110 degrees here and heating up the house and opening the windows is not an option. Maybe this winter.

Chimichurri from The Greatest Dishes by Anya Von Bremzen

1 1/2 cup chopped flat leaf parsley
6 large garlic cloves chopped
1/4 cup boiling water
2 tsp dried oregano
1/2 to 1/2 tsp dried red pepper flakes
1 tsp fresh ground pepper
1 tsp Goya adobo seasoning(I skipped it)
salt
1/4 cup mild olive oil
2/3 cup red wine vinegar

In a mini processor process parsley and garlic until minced but not pureed. Add a little vinegar if necessary to help processing.
Scrape into a bowl and let sit 10 minutes. Add the rest of the ingredients and mix well. Adjust seasoning to taste and let the sauces stand at least 30 minutes to let the flavors meld. It will keep refrigerated for a week.

serve on steak.