Celebrity Chef Kai Chase | Memorial Day Recipe: Chimichurri Sauce (Argentina)
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26 May Memorial Day Recipe: Chimichurri Sauce (Argentina)

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Time to breakout the grill and the bbq barrels…it’s summertime!  So, when putting your favorite marinated skirt steak, bone-in rib eye, grass-fed burgers and chops on the fire, skip the bbq sauce and the A-1 steak sauce and opt for the bright and vibrant flavor of  a Chimichurri Sauce. 

This zesty sauce of parsley, cilantro, sherry vinegar, red chiles, garlic and olive oil (used typically to garnish grilled meats in Argentina) is clearly a blending of Spanish and Italian cultures and cuisines. It serves a bold richness to grilled meats and punches a pack of herbal flavors when brushed on seafood and vegetables.

The amazing, aromatic flavors will have you using the sauce not just for grilled meats, but also as a marinade for fish, vegetables and tofu!  I also use it to top omlettes, as a spread for grilled seafood panini’s and as an herbal dip appetizer for rustic breads.

Here is a wonderful Chimichurri recipe that I have prepared.  I like to make mine a little on the spicy side, so feel free to experiment and let your taste buds be your guide.  Enjoy!

Chimichurri Sauce
  • 1 c. Flat Leaf Parsley
  • 1 c.  Cilantro Leaves
  • 2 Garlic Pods
  • 2 Tbs. Shallots
  • 3/4 c.   EVO (Extra Virgin Olive Oil)
  • 2 Tbs. Sherry Vinegar
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. Sugar (optional)
  • Sea Salt and Cracked Black Pepper (to taste)
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Celebrity Chef Kai Chase
chefkaichase@gmail.com
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