This quick and simple herbaceous Argentinian chimichurri sauce is a fresh parsley and cilantro salsa that adds a garlicky bite to grilled steak, poultry, fish, and vegetables. Argentinian chimichurri is a sauce that originated in Argentina.
The summer tradition of lighting up the grill is one that I will never tyre off. I have a constant need for the smoky flavour and charred exterior that can be achieved by grilling any type of meat or veggie. But I also desire the acidic yin to the savoury yang that grilling provides, which is why I absolutely adore a sauce that is bursting with flavour and is loaded with herbs like chimichurri.
It is common practice to add flavour to foods before they are placed on the hot grill grates by using marinades, such as this adaptable Greek marinade, or by applying a simple seasoned dry rub. But when I want to keep things as uncomplicated as possible, my trick for the best flavour bomb is to add lots of my beloved vinegar, garlic, and herb flavour after just cooking my steak, chicken, pork, fish, or vegetables. This is my secret to the finest flavour bomb.
It is at this point that I ladle heaping spoonfuls of traditional chimichurri sauce over the grilled skirt steak that has been topped with fresh tomatoes and onions, and I also drizzle chimichurri over the veggies that have been cooked.
The flavour of Chimichurri Sauce
Chimichurri is a South American sauce that is prepared by combining a number of different herbs with garlic. Both the name and the colour are altered according to the herbs and spices that are utilized.
Chimichurri sauce, also known as salsa verde in Argentinian cooking, has a flavour that is bright and zippy, and it is used to cut through the savory and fatty characteristics of Argentina’s world-renowned grilled cuts of flank steak or virtually any other cut of beef. Chimichurri is served at room temperature on hot or warm meats, and it can also be served on grilled vegetables that have been brought to room temperature.
But do not be afraid. There are many other uses for chimichurri than steak. When used as a coating for grilled chicken, fish, veggies, and even hogs, it turns into liquid gold.
Instructions for Preparing Chimichurri Sauce
Use a food processor to whip up some chimichurri in a hurry. Chimichurri is often prepared with a mortar and pestle. First, the herbs, salt, and garlic are pulverized together to make a paste. Next, liquids are either whisked in or drizzled in. If you don’t feel like following the traditional procedure for making chimichurri, you may get the same results by pulsing the ingredients in a high-powered blender or food processor.
Before stirring in the liquid, you should first chop the herbs, garlic, and onion in a food processor or high-speed blender to create the ideal consistency for your chimichurri. The herbs will maintain their lush and verdant appearance if you do this. If you blend the liquids and herbs together in a blender at the same time, the herbs won’t be chopped finely enough, and the sauce will be transformed into more of a golden olive oil dressing. Alternately, you might practice your chopping skills and complete the task with a chef’s knife that is in good shape.
This easy-to-make Argentinian chimichurri sauce has a flavour that is bright and zippy because of the fresh parsley and garlic that it contains. It is the ideal complement to beef, poultry, or vegetables that have been grilled.
The bright flavors of chimichurri sauce ingredients include:
Flat-leaf parsley, Cilantro (optional), Fresh oregano leaves (optional), Garlic, Red or green onion, Olive oil, Red wine vinegar, Lemon juice, Red pepper flakes, Kosher salt and freshly ground black pepper
Food processor or high speed blender
- 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
- 1/4 cup fresh cilantro leaves only, stems removed
- 1/4 cup fresh oregano leaves only, stems removed
- 1/3 cup roughly chopped red onion or shallots
- 3 cloves garlic peeled
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
After adding the parsley, oregano, cilantro, onion, and garlic to the bowl of a blender or food processor, you should pulse the machine to mince the ingredients. After adding the red pepper flakes, olive oil, vinegar, and lemon juice, pulse the food processor two to three times to combine the ingredients. Kosher salt should be used as a seasoning, with additional salt added to taste. Alternately, use a sharp knife to mince all of the ingredients until they are very small, and then either mix the minced ingredients with the olive oil, vinegar, and lemon juice in a dish, or shake them in a glass jar that is covered. Prepare ahead of time and keep it in the refrigerator for one to three days, or until it is ready to be served.
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