Tonightâs keto friendly dinner offering:
Brazilian Chimichurri Skewers and Butternut Squash âFaux-sottoâ!
I love this Brazilian churrascaria down the road from me, Texas de Brazil. They have huge skewers of marinated grilled meats that they bring around to your table buffet style. The joint is RAD; I highly suggest it if youâre near one.
Iâve been craving it, but Iâve too cheap to pull the trigger on dining out, so I aimed for that flavor at home tonight. Sorry, very few pics of the process tonight.
Beef seasoned with lemon juice and zest, oregano, cumin, red pepper flakes, low sodium worcestershire, and garlic hit the grill as skewers. This works well as a marinade for flank, sirloin, etc. whatever youâve got will work. Just make sure itâs got good fat content to it.
The chimichurri is pretty simple, and is the key element to churrascaria in my opinion. Red wine vinegar, red pepper flakes, fresh flat leaf parsley, fresh oregano, red pepper flakes, black pepper, minced jalapeĂąo, lemon juice + zest, smashed fresh garlic, black pepper and Lawryâs salt hang out, covered, at room temp in a glass bowl for a few hours. Mash it around a bit to get the herbs to macerate in the acid. Add EVOO after those first few hours and mix again. Let that sit for a while. The longer, the more married the flavors đ. I swabbed some on the meat toward the end of grilling too.
The butternut squash fake risotto was made from leftovers from last nightâs meal. Originally steamed zoodle style, I had lots of extra. So tonight I chopped it up kinda fine, and sautĂŠed with butter, thyme, truffle olive oil, Parm and a splash of heavy cream.
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