26 May Memorial Day Recipe: Chimichurri Sauce (Argentina)
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!
- 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)