Comments on: Onglet with Chimichurri Sauce a la Marketman

By: Lava Bien

Lava Bien — Wed, 24 Apr 2013 17:45:46 +0000

Most of the time we didn’t put any sauce on our steaks when we were in Argentina, my host family served steak almost 3 times a day (yes even for breakfast) and kids would rather have McPollo (Mc Chicken) – what’s wrong with these kids nowadays? lol
Parillas are popular there but lucky enough to experience gaucho style grilling out in the pampas. Nice

By: Rob

Rob — Wed, 24 Apr 2013 02:51:01 +0000

The base ingredients for chimichurri are usually parsley, oregano, garlic, vinegar, oil, and salt. When I was in Buenos Aires a few people said to use plain vegetable oil instead of olive oil, claiming the latter masks the flavors of the herbs. For my tastes, I like olive oil.

Everything else is optional according to the cook’s taste and to what it’s accompanying. It’s one of those things that if you ask 10 people the recipe, you’ll get 20 answers. I like your addition of mint, which I am sure would pair very well with grilled lamb chops (medium rare please!)

Chimichurri also makes an excellent marinade for grilled flank steak, serve the meat with more chimichurri on the side. I like it on everything, including but not limited to grilled salmon, roasted/boiled potatoes, grilled corn, pork roulade.

MM, you need to experiment and develop a Filipino-style Chimichurri, I’m thinking in terms of adding a little sili labuyo, a touch of kalamansi, native vinegar, maybe a hint of patis (hmmm, maybe not)….you get the picture, just make sure it goes well with pork!

By: Corrine

Corrine — Tue, 23 Apr 2013 13:15:14 +0000

Great ! Looking forward. Time we have good food in our airport, at leuuast in Mactan.

By: Ms. D

Ms. D — Tue, 23 Apr 2013 12:50:13 +0000

I hope it will be available soon. Be there in Cebu around 15th of May. First thing first in my itinerary a visit to “Zubuchon”! I’m excited!!!

By: EbbaBlue

EbbaBlue — Tue, 23 Apr 2013 12:34:18 +0000

I really need to go Cebu just to get all the new things at Zubuchon. The dishes, the juice, and smoothies.

By: cesbdu

cesbdu — Tue, 23 Apr 2013 12:30:34 +0000

Hi! What do the local butchers here in Manila call Flank Steak or Onglet? Hmmm will check out the offerings in Mactan soon.

By: millet

millet — Tue, 23 Apr 2013 11:15:56 +0000

looking forward to going to cebu just so i can fly out from mactan and thumb my nose at the food cart when it comes rolling down the aisle ;-)

By: Marketman

Marketman — Tue, 23 Apr 2013 01:07:06 +0000

Millet, we already have a boneless zubuchon sandwich on Artisan’s bread with some sriracha on offer at the airport now. Folks have started taking that on board too. The zubuchoripan would be another option once we get our acts together… :) Natie, the chimichurri is really easy, so if you have steak… Pits, this is super easy. Betchay, its a garlickly rich salty sandwich… charly, I think clearest in the early morning. But truth be told, I can write a post ahead and just “time” its release, so the timestamp might not be exactly when I write the piece. :)

By: millet

millet — Tue, 23 Apr 2013 00:43:23 +0000

zubuchoripan with chimichurri would be something to look forward to taking on the flight, the other option (not an option at all, actually) being the crummy, overpriced sandwiches sold onboard.

By: Natie

Natie — Mon, 22 Apr 2013 23:52:05 +0000

MM is an early bird..thanks for all these must tries! I’m a flag waving, foot-stomping carnivore! Churrascarias, if not bad for my health, would be my daily dine out place…DIY is a much healthier and cheaper alternative…I’m in the land of steaks, after all..Hangar steak, watch out!