So, as I am going through email after email and recipe after recipe, trying to sift through everything I’ve missed with my computer debacle I came across a recipe for Churasco Steak with Candied Red Pepper Chimichurri.
Now this is a dish right up my fella’s alley. What could possibly be better than a man, a steak and a grill? Especially when HE mans the grill! Well, vino, definitely copious amounts of vino. Add to that combination, this recipe for Candied Red Pepper Chimichurri, grilled potato planks and a big tomato and arugula salad, and you have the makings of a lovely evening. You can find the compete recipe HERE.
When I saw the full recipe on Kitchen Daily, there was no recipe for the candied red peppers, nor did anyone from Kitchen Daily answer my email or my request on Facebook (can you say disappointing?). I turned to my From the Bookshelf buddies on Facebook and Angie from Angie’s Big Love of Food found this recipe for me! I am forever in her debt!
After a little research, and it turns out, this entire recipe, steak and all, is included in Lorena Garcia’s great book New Latin Classics.
I must admit, I was nervous about this recipe while the peppers were cooking. The smell of boiling vinegar and sugar, the spices didn’t seem too appetizing, and this was confirmed by a wrinkled nose and the question, “What smells funny?’
- 1 cup sugar
- 1 cup distilled white vinegar
- 2 large red bell pepper, halved, seeded, and sliced lengthwise into 1/4-inch-wide strips
- 1 garlic clove, smashed
- 1 cinnamon stick
- 1 star anise
Dissolve the sugar in the vinegar in a medium pot over medium heat, stirring occasionally.
Add the bell peppers, garlic, cinnamon stick, and star anise and reduce the heat to low. Cook until the bell pepper strips are glazed, candied, and somewhat transparent, about 45 minutes.
Turn off the heat and set aside to cool.
Transfer the bell peppers and liquid to an airtight container and refrigerate for up to a month.
Makes 1/2 cup.