Chimichurri

There is no better sauce pairing for a steak, especially carne asada, than a chimichurri sauce. Chimichurri sauce is a flavorful sauce that originated in Argentina but has become popular worldwide. It is traditionally used as a marinade and sauce for grilled meats, especially steak, but it also complements a wide range of dishes, including poultry, seafood, vegetables, and even pasta. The sauce is known for its fresh and zesty taste, achieved by combining a variety of simple, yet powerful ingredients.

History of chimichurri:

The history of chimichurri sauce is deeply rooted in the culinary traditions of Argentina, particularly in the region of the Pampas, which is known for its rich grazing lands and cattle ranching.

Most common ingredients:

• Fresh Parsley: The foundation of chimichurri is fresh flat-leaf parsley, which contributes a bright and herbaceous flavor to the sauce.
• Cilantro: Not as common in chimichurris, but I like to add to mine for more flavor.
• Garlic: A generous amount of minced or crushed garlic is added to the parsley, infusing the sauce with a pungent and aromatic kick.
• Red Wine Vinegar: The tangy notes of red wine vinegar provide acidity, which balances the herbal and garlic flavors, giving chimichurri its characteristic tang.
• Olive Oil: A high-quality extra virgin olive oil binds the ingredients together, creating a smooth and luscious texture while mellowing out the sharpness of the garlic and vinegar.
• Oregano: Dried oregano complements the parsley and garlic, adding an earthy and slightly peppery undertone to the sauce.
• Red Pepper Flakes: For those who enjoy a bit of heat, red pepper flakes are often added to give chimichurri a subtle spicy kick.

Ingredients:

• 1 shallot, minced
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1 tsp salt
• 1/2 cup cilantro, finely chopped
• 1/2 cup parsley, finely chopped
• 1/4 cup oregano, finely chopped
• 1/4 tsp red pepper flakes
• 3/4 – 1 cup extra virgin olive oil

Preparation:

STEP 1.

In a bowl, combine the shallot, garlic, red wine vinegar and lemon juice. Let it sit for 10 minutes, this will take the sharp rawness out of the garlic and shallot.

STEP 2.

Add the remainder of the ingredients and stir together. Taste for seasoning, adjust accordingly, and serve.