A new kind of Argentinean steakhouse
A new kind of Argentinean steakhouse that combines Latin American flavors with California sensibilities, Lolinda opened in San Francisco’s Mission District in August 2012. Offering a wide range of meats cooked perfectly over the wood-fired asador (grill), as well as ceviche, empanadas, specialty dishes, and grilled skewers, Lolinda is a lively destination restaurant for group dining, dates, business dinners and celebrations, as well as a spot for locals and restaurant industry types who congregate at one of the restaurant’s two full bars for expertly made nuevo (new) and clasico (classic steakhouse style) cocktails.
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Though this classic Argentinean sauce goes well with just about any grilled meats or seafood, Alejandro Morgan serves his take on it with matambre, rolled flap steak stuffed with pickled carrots and spinach. Olive oil makes a fine substitute for the canola oil, should you want to have something with even more flavor. Makes about 1 ½ cups.
1 large bunch Italian parsley
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
1 ½ teaspoons freshly squeezed lime juice
1 cup canola or other mild oil
Kosher salt and freshly ground pepper to taste
Remove the parsley leaves from the stems. Finely chop the leaves and set aside. In a bowl, combine all of the ingredients, barring the oil. Now, using a whisk, slowly pour the oil in, whisking to incorporate. Season with salt and pepper to taste.
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