We thought this Argentine favorite a great way to show off your next tenderloin, steak, or other favorite cut (of beef, lamb, pork, or tofu) – whether smoked, grilled, roasted, or cooked on slow all day long.
We snagged this recipe from amigofoods.com because of the website’s focus on Latin cuisine, plus we loved the photo and wanted to give them credit for their presentation!
We also love their introduction to the origins of chimichurri. “Rumor has it that, chimichurri was thought to be called “Jimmy’s Curry” or Jimmy McCurry, who was an English soldier that helped Argentina fight for independence. Others claim that the name chimichurri originates from the Basque term “tximitxurri.” The word means a mixture of many things without particular order.”
What’s clear is that chimchurri is like salsa – everyone has their own take on what makes the best recipe. How you choose to use it is equally up for debate. Most folks drape in on grilled meats, but you can add to a variety of dishes. Let experimentation be your friend!
If you’re new to the sauce, we recommend starting with the recipe below, and then adjusting the ingredients based on your specific taste.
For a typical Argentinian chimichurri sauce recipe you’ll need the following ingredients;
- 3 tablespoons red wine vinegar
- 1/4 cup coarsely chopped parsley
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 1/2 cup extra-virgin olive
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper.
- Process until smooth; season with salt and pepper
- Transfer the sauce to a bowl and pour the olive oil over the mixture.
- This chimichurri recipe yields 3/4 of a cup.