Chimichurri is a sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay.
Chimichurri can be used on lamb, chicken, seafood, but is very popular on a nice cut of flank, hangar, or shirt steak as these three are quick and easy to grill outside or indoors.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavorings such as cilantro, coriander, paprika, cumin, thyme, lemon, and bay leaf may be included. There is also a red version of tomato and red bell pepper may also be added. Chimichurri can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water.
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and oregano if using, crushed red pepper flakes and pulse briefly, until finely chopped.
Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. Adding the liquid ingredients once your done with the blender or food processor gives the chimichurri the correct texture, as you don’t want the herbs to be puree completely. You will appreciate the texture if you make it this way.
Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. or Ziploc bag and add remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Spoon reserved sauce over grilled meat.
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