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What side dishes should I serve with Steak Chimmichuri?

Angelina Oct 22, 2007 09:27 AM

Any ideas other than just plain rice? Thanks

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  1. Candy RE: Angelina Oct 22, 2007 09:38 AM

    A grated carrot salad is pretty traditional.

    1. l
      laylag RE: Angelina Oct 22, 2007 10:33 AM

      If you're talking Argentine and you want to be traditional - then a salad and a form of potato. Most Argentine restaurants in the U.S. and BA serve potato salads, baked potatoes and french fries as well as pure de papa - potato puree/mashed potato. Its very, very smooth - definitely food milled. The salads vary in style but lettuce, tomato and onion is common. So salad, steak and potato. Rice is not big in BA.

      I've not seen carrot salad with Argentinean food but definitely with Brazilian rodizio and it would go nicely.

      Of course, you could really go Argentinean and serve more meat, innards with the steak - sausages, sweetbreads etc..

      1. c
        cocktailhour RE: Angelina Oct 22, 2007 04:55 PM

        At a restaurant in Houston where I first had chimichurri, they served plaintain chips with chimichurri as a starter. they were crisp. with the meal there was often roasted plantain chunks, yucca, taro.

        1. bolivianita RE: Angelina Oct 22, 2007 05:28 PM

          Carrot salad is definitly traditional and also a simple salad of tomato, slivered onions and shredded lettuce dressed with oil and vinegar. A basket of good crusty bread or some crispy french fries would be great.

          1. Chinon00 RE: Angelina Oct 22, 2007 06:33 PM

            I do a grilled polenta. Last time I actually cut the grilled polenta into checker piece sized circles and surrounded the steak (flank/ skirt) pouring the sauce over everything.

            1 Reply
            1. re: Chinon00
              l
              laylag RE: Chinon00 Oct 23, 2007 09:58 AM

              That sounds great chinon and traditional.

            2. BarmyFotheringayPhipps RE: Angelina Oct 22, 2007 09:10 PM

              My first thought is tostones, but that's mostly because that's what I made tonight as a side dish to some swiss chard and a couple of broiled pork chops.

              Take one plantain per diner (green is more traditional, but I like the sweetness and softer texture of a not-too, too-ripe yellow), peel and slice into rounds about 3/4 inch thick. Fry over medium-high heat in about a quarter-inch of oil until lightly browned on both sides, then remove to a heat-proof cutting board and smoosh to about half their original thickness. (I use the side of an Asian vegetable cleaver for this.) Place the smooshed plantain pieces into a cold water bath for about ten minutes: the idea is that it draws starch out of the plantains onto their surface, where it becomes a sort of automatic coating. Remove them from the bath, let drain briefly and then re-fry for about three minutes per side. Drain and dress with salt and either cayenne pepper or your hot spice mix of choice. I like Penzey's Cajun seasoning, but Tony Chachere's is also good, as is a simple sprinkling of Cholula.

              1. h
                hungry_pangolin RE: Angelina Oct 23, 2007 12:47 AM

                Potato salad, *not* creamy, but made with a zippy white wine vinaigrette.

                1. Barbarella RE: Angelina Oct 23, 2007 08:16 AM

                  What is the dish you are making? I have heard of the sauce but never tried it.

                  1 Reply
                  1. re: Barbarella
                    h
                    hungry_pangolin RE: Barbarella Oct 23, 2007 10:10 AM

                    http://www.chowhound.com/topics/418727 for a discussion of chimmichurri. Easy and delicious.

                  2. southernitalian RE: Angelina Oct 23, 2007 10:16 AM

                    Besides more meat, I would go with grilled corn on the cob with grated parm and butter (Mexican style) or a maybe warm vingar based potato salad (German style).

                    1. malenky RE: Angelina Oct 23, 2007 10:45 AM

                      yucca fries are always my favorite with this dish. I

                      1. monavano RE: Angelina Oct 23, 2007 11:13 AM

                        Nice crispy twice fried potatoes! Or, rosemary potatoes would go well.

                        www.houndstoothgourmet.com

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