Friday, September 6, 2013


Chopped parsley, oregano and garlic

Salt, white wine vinegar, olive oil and pepper flakes

Prepared Chimichurri

One of my favorite go-to condiments is Chimichurri.  This is an Argentinean sauce made from herbs, oil and vinegar, and is always served alongside grilled meats.  This sauce is vibrant both in taste and appearance.  No need for extraneous rubs or marinades.  Chimichurri enhances the flavor of meat cooked over an open fire with its herbaceousness that brings to mind the grass that the steer was raised on.
1 cup firmly packed fresh parsley, trimmed of thick stems
3-4 garlic cloves
2 tablespoons fresh oregano
½ cup olive oil
2 tablespoons red or white wine vinegar
1 teaspoon sea salt
¼ teaspoon red pepper flakes
1.        Finely chop the parsley, oregano and garlic, or process in a food processor.  Transfer to bowl.
2.       Stir in the olive oil, vinegar, salt and red pepper flakes.  Adjust seasonings.
3.       Serve immediately or refrigerate.  If chilled, return to room temperature before serving.  May keep refrigerated for 1-2 days.
I first had Chimichurri years ago when some co-workers and I went to an Argentinean restaurant for lunch.  I ordered sweetbreads and they ordered other grilled meats.  All of the tables had bowls of this bright green sauce.  I didn’t care much for the sweetbreads but I fell in love with the sauce!  It was good on everything – even bread.  So we looked on the internet and found several versions.  Some ditched the oregano, some had other herbs.  But the one constant ingredient is the parsley.  As with most recipes, you can personalize this by adjusting the vinegar or the pepper flakes.  But no matter how you make it, it will be good.  Chimichurri wakes up the flavor of anything you dip in it.
What would you dip in Chimichurri?

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