CHIMICHURRI

Clay and I have coined ourselves the “condiment connoisseurs”! Our fridge is full of sauces and dips from diverse parts of the globe, however that does not deter our endless curiosity of others yet-to-be discovered! We love pesto, salsa verde, zhoug, Szechuan sauce, nuoc cham , kimchi, sauerkraut, salsa, chutney, absolutely any mustard, and yes, chimichurri.

Argentinians-akin to those of us raised around ranching communities-love grilled meats, and chimichurri takes them all to another level. The mixture of the fresh green herbs blended with the vinegar’s tanginess, olive oil’s earthiness, and the chili’s unexpected kick, creates a fantastic sauce for anything grilled! Try it on grilled or roasted meat, fish, or poultry, as well as vegetables and salads. It also makes a great dipping sauce for a chunky piece of crusty bread. Let your tastebuds and imagination guide you!

Chimichurri

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Condiment

Cuisine South American

Servings 10

Ingredients

  

1x2x3x

• 1 Shallot Finely Chopped
• 1 Fresno Chile or Red Jalapeño
• 3 Garlice Cloves Pressed through garlic press or shaved on a micro plane
• 1/2 Cup Red Wine Vinegar
• 1 Pinch of Salt
• 1/2 Cup Cilantro, finely chopped or, 1 large handful cilantro
• 1/4 Cup Flat-Leaf Parsley, finely chopped or, 1 small handful parsley. *Can also use curly parsley if flat-leaf is not available.
• 2 Tbsp Fresh Oregano, finely chopped
• 3/4 Cup Olive Oil

Instructions

 

• In a medium bowl, add the Shallot, Chile, Garlic, Vinegar, and Salt. Stir to combine and let sit for about 10 minutes.
• Stir in Cilantro, Parsley, Oregano, and Olive Oil. Mix thoroughly with a whisk or a fork. Adjust salt to taste.

Notes

1. Traditionally this is served with warm grilled steak and meats, but it is also great on fish, potatoes, and veggies, or as a dip for bread. 

2. You can use this as a marinade for steaks, flank steaks, or any cut of beef. Marinade for 30 minutes to 1 hour. If marinating longer or overnight, omit the Red Wine Vinegar, and use it only in the Chimichurri condiment sauce when serving. 

3. If using to marinade chicken, marinade 15-30 minutes.  If marinading for longer or overnight, omit the vinegar. 

4. If using on fish , brush a light layer on the fish just before broiling, grilling, or roasting. Use extra as a condiment when serving. 

*The vinegar will begin to “cook” the protein, which is why we’re recommending the omission of it for the longer marinade times, and the light brushing of it on the fish. 

 

 

Keyword Chimichurri, condiments, salsa, Sauce

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