So the weather has gotten all sunny and is heating up here in Shanghai. Yesterday I attended my first barbecue of the season – and forgot to capture what I brought in photos, so I’ve re-created it in via leftovers (this is my breakfast this morning)
The mac and cheese I’ve talked about before, but the steak sandwiches are new.
My co-worker Suzette, who hosted the barbecue, had just recently come back from a month in South America and had brought back lots of powders (not that kind) and spices. So using a combination of the paprika mix that Suzette brought back and some local herbs (not that kind), I made South American steak sandwiches. Starting with a baguette, we grilled the steak which I had rubbed with chili powder and sea salt, and then made a sandwich with goat cheese and roasted corn and pepper salsa topped with chimichurri.
What is chimichurri you ask? Its a parsley and garlic based sauce from Argentina – I made mine with a cup of parsley, 6 cloves of garlic, a couple of tablespoons of white wine vinegar, a quarter cup of olive oil, a spice mix of paprika, dried coriander, a couple leaves of fresh oregano, sea salt and the juice and zest of 1 lemon – all of which was dumped into a food processor and ground into a paste. The roasted corn and pepper salsa was made (strangely enough) of over roasted corn, onion, lime juice, salt and fire roasted red bell pepper.
Hope you have a good barbecue season!