It is finally summertime and that means it is time to break out the grill. Mr. Foodie and I had our first grilled meal of the season this weekend and boy was it good. Although I did prepare a couple of new things, which I will also share with you, it was all about the chimichurri sauce!
Mr. Foodie and I were first introduced to this spectacular sauce a few years ago when we traveled to Argentina. This chimichurri sauce is a staple for their grilled meats and was offered at just about every restaurant. Needless to say, we wanted to enjoy every bit of the culture during our stay and gladly indulged in the authentic cuisine. And after the first tasting, it was with great pleasure that we ordered it with every subsequent meal.
Upon our return home, we found ourselves craving that green Argentinean "chimichurri" sauce. But neither of us knew where we could get our fix, let alone what was in it to try and recreate it. Soon thereafter we made a trip to Miami for my 30th birthday celebration. And low and behold this great little diner offered an Argentinean steak with Chimichurri sauce. I was immediately taken straight back to Argentina and haven't looked back since.
Determined to add it to my collection, I searched many recipes to come up with this simple and delicious marinade / sauce very reminiscent of the very first time. Loaded with parsley, a handful of cilantro and oregano, combined with olive oil, red wine vinegar, garlic and a few other ingredients (just see below), you now have yourself an authentic Argentinean condiment.
I love it with skirt steak but Mr. Foodie enjoys it with chicken. I even once tossed some leftover chimichurri with pasta and it was delish. Now that I've given you a few options, go ahead and get grilling. You can thank me later :)
1 bunch of flat leaf parsley, stems removed
1/2 bunch of cilantro, stems removed
2 tablespoons fresh oregano leaves
4 garlic cloves, minced
1 shallot, minced
juice from one lemon
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
pinch of salt and fresh ground pepper, to taste
1 cup olive oil
Combine parsley, cilantro, oregano, garlic and shallot in the bowl of the food processor or blender. Pulse a few times until the ingredients are minced and combined but not pureed. Add the lemon juice, red wine vinegar, red pepper flakes, salt and pepper and pulse again.
You will have a fresh, bright green mixture. When you add the olive oil in the processor or blender, it will begin to emulsify and the mixture will begin to loose it's bright green color. So you can either put the mixture in another bowl and slowly whisk in the olive oil. Or you can add the olive oil to the processor or blender and pulse once, quickly (I did the latter because I figure I'm going to use most of it for a marinade and it still has a pretty green color)
If using as a marinade, put half of the sauce in a resealable bag with the meat and marinate for at least 2 hours.
If you're only using it for a sauce, well...enjoy
Just a sneak peak of our weekend dinner and what's to come. This is yummy stuff I tell ya'