There’s nothing like the taste of a great steak from the grill. In fact, the only way to top that flavor is to complement it with a perfect chimichurri sauce.
Though very similar to my Moroccan chermoula marinade/sauce I make, I wanted a chimichurri sauce recipe which was as close to its authentic Argentinian roots.
Sure enough, after a short search, I came across the highest rated (both points and number of ratings) I found was a recipe by Karina X from cafedelites.com. This recipe is her father’s recipe. He spent the first 40 years of his life in Uruguay (also known for their meats).
It’s a perfect balance of flavors incorporating the garlic and parsley with the acidity of red wine vinegar all bound together with olive and notched up with a slight kick of chili pepper.
You too can be the star at your next BBQ with only 8 simple everyday ingredients. All this flavorful condiment requires is parsley, olive oil, vinegar, garlic, chili pepper, oregano, salt and pepper. Voila!
Begin by washing, rinsing and shaking the excess water off the parsley. Then finely chop the parsley. Peel 3-4 cloves of fresh garlic (garlic powder won’t do) and mince the cloves. Take 2 small red chili peppers (for a kick and color), seed them and then finely chop them.
Place all the ingredients into a bowl, then add the olive oil, red wine vinegar, oregano, salt and pepper and mix.
Let the mixture sit for a few minutes so all the flavors release and blend. The longer it sits in room temperature, the better the flavors. If you don’t use it all, put the leftover chimichurri in a sealed jar and refrigerate for up to 1-2 weeks.
Use the chimichurri sauce as a condiment topping for barbecued steaks, chicken and even fish.
Chimichurri Sauce
DESCRIPTION
INGREDIENTS
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley (finely chopped )
- 3-4 cloves garlic (finely chopped or minced)
- 2 red chilies (or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
- 3/4 teaspoon dried oregano
- 1 tsp coarse salt
- 1/2 teaspoon pepper (to taste (about 1/2 teaspoon))
INSTRUCTIONS
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Notes
NUTRITION
Check out the Kosher Cowboy’s other condiments and sauces here.
