Chimichurri is a traditional Argentinian steak sauce which is interesting because it is nothing like the North American idea of steak sauce. Yet, if you top a lovely grilled steak with it, you will understand!
The herby flavoured sauce relies mainly on fresh parsley. Many varieties exist throughout Latin America and the Caribbean. Some use oregano and others contain a lot of cilantro. We favour the cilantro/parsley combination. If you are one of the folks for whom cilantro tastes like soap (it’s a real affliction) substitute your preferred herb to go along with parsley.
What we like best about chimichurri is that it’s such an amazingly simple but versatile sauce for beef, pork, chicken, shrimp, fish, game, vegetables, and even tofu. Use it straight as a condiment, finishing sauce, basting sauce, or marinade. We’ve also mixed it with melted butter for basting vegetables and seafood. Add a spoonful to plain vinaigrette for an awesome salad dressing. It also makes a unique pizza sauce, bruschetta topping, or addition to a dip.
It blends into many cuisines. We make South American dishes with it as well as Tex-Mex (corn & black bean salad), Mexican (fish tacos), Spanish (potato & chorizo pockets), Italian (pizza & bruschetta base), Greek (souvlaki), and Thai (spicy coconut soup).
CJ Chimichurri Sauce
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 3 – 4 cloves garlic
- juice of 1/2 – 1 lemon
- olive oil
- salt & pepper
- hot pepper or pepper flakes, optional
Snip the ends and roots off the herb bunches but keep in mind that you’ll use both the leaves and stems so you don’t have to pick the leaves off. Place the bunches in a large colander or salad spinner. rinse well, and shake or spin to dry.
Place the and garlic in a food processor and pulse until evenly chopped. Add about half a lemon’s worth of juice. Put the top on and drizzle olive oil through the inlet while the processor is running, until the mixture is slightly loose but not runny. Taste and season with salt, pepper, and hot pepper to taste. You may need to add more lemon juice (or white wine vinegar) and olive oil.
Scrape out into a container, cover, and keep in the fridge for up to a week.
These are some of the dishes we’ve used chimichurri on…