Chimichurri sauce

[Richard Chrz]

Learning to write recipe’s.







Chimichurri is a vibrant and flavorful Argentinean sauce that pairs well with grilled meats, especially beef. It's easy to make and adds a burst of freshness to your dishes. Here's a simple recipe:




Ingredients:

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh squeezed lemon juice, (approx one medium sized lemon)
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes (adjust to taste)
• 1/2 - 1 cup cup extra-virgin olive oil (your preference)
• Salt and black pepper to taste

Instructions:

1. Prep the Herbs:
   • Wash and dry the parsley and cilantro thoroughly. Remove any tough stems and chop the leaves finely.
2. Mix the Ingredients:
   • In a bowl, combine the chopped parsley, cilantro, minced garlic, dried oregano, and optional fresh oregano.
3. Oil:
   • Pour in the extra-virgin olive oil.
4. Season:
   • Season with salt, black pepper, and red pepper flakes according to your taste preferences. Start with a pinch of each and adjust as needed.
5. Mix Thoroughly:
   • Stir the ingredients well, ensuring that the herbs are evenly coated with the oil. The sauce should have a loose, but not watery, consistency.
6. Rest for Flavor Infusion:
   • Allow the chimichurri sauce to rest for at least 30 minutes before serving. This allows the flavors to meld and intensify.
7. Adjust and Serve:
   • Taste the chimichurri and adjust the seasonings if necessary. You can add more salt, pepper, or red pepper flakes based on your preference.
8. Serve:
   • Chimichurri is typically served at room temperature. Drizzle it over grilled meats, such as steak or chicken, or use it as a marinade.
9. Store:
   
   Any leftover chimichurri can be stored in an airtight container in the refrigerator for a few days. Allow it to come to room temperature before serving again.
10. Optional:
    • 1 tablespoon fresh oregano, finely chopped (for added flavor)
    • 1 tablespoon finely chopped shallots or red onion

[GolfGeezer]

Nice! I love chimichurri on tri-tip. I use a very similar mix of herbs. I do find that regular parsley makes the sauce a bit bitter, I use Italian flat parsley. Thanks for posting!

[Purc]

I love Tri Tip and I have never had chimichurri. I must give it a try.

[Richard Chrz]

I still need to try this also with fzxdoc recommendation on changing out red pepper flakes for Aleppo pepper flakes. I bought some on her recommendation, so I’m pretty excited to try out that substitute in my cooking,

[barelfly]

Chimichurri is one of my favs! So good! Thanks for sharing this, Richard! looks like a great recipe!

[shify]

Love chimichurri. This looks a bit different than what I normal use (no cilantro, red wine vin instead of lemon juice) but will def take this one for a spin.

[fzxdoc]

Looks good. Thanks for writing up your recipe, Richard.

Grilled flat iron steak or tri tip pair so well with chimichurri in our house. My chimichurri recipe has red wine vinegar plus the fresh lemon juice, about twice the garlic as yours, and cumin. And of course the healthy dose of Aleppo pepper instead of the red pepper flakes. Otherwise, our recipes look pretty similar. I love that flat Italian parsley/cilantro combo in chimichurri.

I've never tried a shallot in it. Thanks for the suggestion.

Kathryn

[Richard Chrz]

So, interesting on the Cumin add, I can say pretty confidently, that I season just about everything getting chimi with a healthy dose of cumin,

Ya’ll are getting me to try some red wine vin on one of these cooks,

[synodog]

I had chimichurri sauce for the first time very recently with a steak and I couldn’t believe how much I missed out on this!
thanks for the recipe.

[Greygoose]

Chimichurri rocks beef to another level,,,😋😋😋