I didn’t have a recipe for rub, I start with a cajun-creole style and build from there, just throwing things in until it tastes right. It took me forever to figure out how much of each to put together. Finally, I settled on measurements that make the most sense.
You can use this spicy yet sweet rub for beer can chicken, grilled chicken or bbq chicken.
Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook’s arsenal.
From the kitchen of Cookin’ Canuck
www.cookincanuck.com
Grilled Flank Steak Salad with Chimichurri Dressing
3/4 tsp kosher salt, plus more for seasoning steak
1/2 tsp freshly ground black pepper, plus more for seasoning steak
1/2 tsp dried hot red pepper flakes
1 tbsp chopped fresh oregano leaves
1/4 cup olive oil, plus more for brushing steak
In a food processor or blender, combine chopped parsley, red wine vinegar,water, minced cloves of garlic, kosher salt,freshly ground black pepper, dried hot red pepper flakes,and chopped oregano leaves. Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses. With the food processor running, slowly pour in 1/4 cup olive oil. Pour the dressing into a bowl and set aside.
Preheat a grill to high heat. Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper. Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare. Remove the steak from the grill and let it rest for 10 minutes.
Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.
Sweet potatoes were never really my favorite but I do like sweet potato chips.
That’s why I thought I would enjoy these grilled sweet potatoes. I figured they would taste similar to home fries. The rosemary vinaigrette gives the sweet potato a delicious touch.
What To Grill
3 large, unpeeled sweet potatoes
1/4 cup, plus 3 tablespoons olive oil
4 ounces pancetta, finely diced
1 medium shallot, diced
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary
1 1/2 tsp freshly ground black pepper, divided
1 tsp kosher salt
How To Grill It
Place the sweet potatoes in a large pot of salted water. Boil the potatoes until they are just cooked through, about 20 minutes. Remove the potatoes from the pot and set aside until they are cool enough to handle.
Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in 1/4 cup olive oil, finely chopped fresh rosemary, and 1/2 teaspoon freshly ground black pepper. Cover to keep warm.
When the potatoes are cool enough to handle, slice them into 1/4-inch rounds.
Preheat a grill to high heat. Brush the rounds with 2 tablespoons of olive oil and season with kosher salt and 1 teaspoon freshly ground black pepper.
Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through.
Transfer the grilled potatoes to a bowl and toss with the vinaigrette. Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature.
This cajun rub works the best on beer can chicken, but can be used on grilled leg quarters, breasts, boneless and skinless tenderloins or a whole grilled chicken. The thyme works great to Kick up your grilled shrimp skewers too.
