Thread: Chimichurri!!!

I usually grill a couple of times a week and have been looking for something new. Well, while in Veaags I had a steak with this KILLER green sauce that tasted like a parsley puree, very subtle but VERY good. The waiter said it was chimichurri sauce from Argentina. I know there are some amazing Argentine BBQ places but I've never been to one and I guess missed out on chimichurri.

I couldn't wait to make my own and was pleased to find out that the only ingredients that I didn't already have were fresh parsley and fresh ooregano. This is so easy!!

So when I grill a steak I always just flip it once. When I flipped it I put a big clump of the sauce on the top and let it cook into the meat. I also dipped it into some of the sauce while eating it and even had enough to throw into some chicken breasts to marinade overnight (just ate them and they were awesome, maybe even better than the steak).

Anyways, if you are bored like I was, here's a simple way to spice things up with something different.

Home made Chimichurri (This is a little rough from combined internet sources and my one experience)

Ingredients
1 bunch fresh parsley, chopped (about 1 1/2 -2 cups) (use the leaves - no big stems)
2 Tbsps fresh oregano leaves (about 2 sprigs, don't overdo it)
5-6 cloves garlic, minced
3/4 cup extra virgin olive oil
3 Tbsp red wine vinegar
1/2 teaspoon red pepper flakes
salt and pepper to taste (sea salt and fresh ground pepper if possible)

Directions
1.In a blender or food processor, combine the ingredients. Mix well, but do not puree. You want it to have some texture like a course chop. If you want you can pour the olive oil on after the mixing. Let it sit for around 20 minutes before serving.

You can also combine with cilantro I hear but this is so good I think I'll keep using this.

Here is what it should look like (pic found on google search)

yup good stuff.
There's an Argentinian restaurant a block from me so I like to hit them up for short ribs and chimichurri. This place also does a butter blended with some peppers that rocks too when added to the meat.
I agree, rough chop is key, not pureed...been to a few places that do that style (CA Cuisine type restaurant, not Argentinian) and it's not as satisfying.

yup, my sister in law always serves this with steak off the grill. she adds the cilantro though.

Just the recipe i have been looking for. I'm trying to make some grilled flat bread and the chimichurri with flank steak would be an awesome combo!

They always serve this stuff with fresh bread at the Gaucho Grill as an appetizer. It is awesome.

I made something similar last night, but with Cilantro instead of Parsley and baked some chicken breasts in it, pretty good.

1 bunch cilantro
6 tablespoons olive oil
2 cloves garlic
1 tablespoon red pepper flakes
sriracha, garlic salt and pepper to taste