Chef Thomas Weibull’s Asada Skewers with Chimichurri

Ingredients 

  • 2 lb Bavette cleaned and cut into 4
  • Half Bunch Rosemary
  • 2 garlic Cloves Smashed
  • 1 Cup Cherry Tomatoes halved or chopped tomatoes
  • Bamboo skewers that have been soaked in cold water overnight
  • 1 Recipe Chimichurri

CHIMICHURRI

  • Italian Parsley (packed) 2 Cups
  • 1 Cup Olive Oil
  • 1 Cup Red Wine Vinegar
  • 1 cup Cilantro (packed)
  • 6 cloves Garlic
  • 1 1/2 Tsp Crushed Red Pepper
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tsp Kosher Salt

Procedure

1. Puree ingredients in blender until smooth consistency. Refrigerate.

Asada Skewers

1. Season meat with salt, pepper, thyme and garlic. Allow meat to marinate for at least 3-4 hours. (Preferably overnight)

2. Portion meat into small cubes and place 3 to 4 pieces on soaked Bamboo Skewers

3. Sear on high in hot pan lightly coated with olive oil

4. Finish in a 350 degree oven until desired temp.

5. Toss cherry tomatoes with chimichurri and pour over beef skewers

Hungry yet? Check out CLIFT Redwood Room’s new bar snacks menu –

The menu is updated seasonally by Chef Thomas Weibull producing an ever changing selection of delicious bites made for drinking.

  • SPICED ALMONDS            8
  • MARINATED OLIVES        8
  • TOGARASHI SPICED CHICHARRON / LIME AIOLI    8
  • BBQ PORK BUNS / PICKLED CUCUMBER   14
  • CRISP FRIES / SPANISH TOMATO SAUCE / GARLIC AIOLI     12
  • PICKLED SEASONAL BABY VEGETABLES     10
  • MARGHERITA FLATBREAD / ZOE’S SALAMI / ARUGULA       17
  • SEARED ASADA SKEWERS / CHIMICHURRI SAUCE 17
  • CRISP CHICKEN SLIDERS / COLE SLAW / HOUSE PICKLES    15
  • MINI LOBSTER TACO / MANGO SALSA / CILANTRO              18
  • LOCAL ARTISAN CHEESE BOARD / FRUIT PRESERVES / CANDIED NUTS 20
  • HOUSE CHARCUTERIE BOARD / CORNICHONS / TARRAGON MUSTARD / CRUSTINI 18

For more information about CLIFT visit www.CLIFThotel.com, become a fan on Facebook or follow on Twitter.