Thanks, Richard! Sounds delish!RICH: MY COSTA RICAN WIFE PREPARES A ARGENTINA-TYPE CHIMI-CHURI AND ONCE PLACED ON MY WEBER PEFORMER DELUXE GIRLL I ADD SOME LAWRYS SEASONED SALT ON BOTH SIDES. I GRILLED THIS MEAT ON THE INDRECT SIDE FOR ABOUT 1/2 HOUR AND THEN PLACED IT ON THE DIRECT SIDE UNTIL IT REACHED AN INTERNAL TEMPERATURE OF AROUND 155F AS MY WIFE WILL ONLY EAT BEEF VERY WELL DONE. IF I WAS THE ONLY EATER I WILL GRILL-IT TO AROUND 140F. FOR THIS HUNK OF BEEF I PAID AROUND $15 AND TURNED=OUT VERY TENDER.
Tony, thats really good I almost dropped a whole handful of mashed potatoes and gravy!
My Costa Rican Wife's simple Chimi-Churi which she also uses as a overnight marinade for pork and chicken and of course Costa Rican Chorizo from a small local meat Stand:Looks good, Richard! I'm not familiar with Costa Rican cuisine.....are there some unique spices/ingredients in there? Would love to know more about your marinade and/or rub.
R
Thanks, Richard!My Costa Rican Wife's simple Chimi-Churi which she also uses as a overnight marinade for pork and chicken and of course Costa Rican Chorizo from a small local meat Stand:
Fresh Parsley or Cilantro(Pronounced Culantro here in Costa Rica)
Extra Virgin Olive Oil
Salt and Pepper
Plenty of Fresh Garlic
As for the grilled Veggies: Corn-on-the-cob and Yuca Plant, Eggplant from the Sunday Farmers Market.
Sometimes we marinate with the Costa Rican "Lizano Brand Salsa".
When the meat/chicken is grilling I like to squirt every 15 minutes or so a equal mix of Orange Juice and Teriyaki Sauce.
Si!Did you ever wonder if they moo in spanish?
Joan: Thanx for the reply and viewing the above photo it looks-like what they call down-here "Coyote Culantro" and the other type my wife uses more often is called "Castilla Culantro" as the "Coyote" is somewhat more "stiff" but which she does use in a Costa Rican Stew called "OLLA DE CARNE" which is a mix of Costa Rican Beef and Veggies. How do you use your "Cilantro"?View attachment 50543
Richard, this is what we call CULANTRO here in the US. I have grown it many times and like it very much.