Celebrity Chef Kai Chase | Memorial Day Recipe: Chimichurri Sauce (Argentina)
Welcome to Kai Chase’s New American Cuisine & Healthy Lifestyle…. Kai brings her style of New American cuisine to the forefront by combining healthy, comforting foods with exotic twists and simple techniques. Her approach to America’s melting pot of contemporary cooking, are influenced by her native California upbringing combined with roots of International and ethnic flare.
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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!

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
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