If you have never experienced chimichurri sauce, you are really missing out on something extremely tasteful. Could this be America’s newest condiment? In my opinion, absolutely. There are many ways to make the Argentinian sauce, and it is commonly found in its green stage, however there is a red version of the sauce as well, using tomatoes and bell peppers. I am a fan of the green variety, as one it is very pretty, and two, it has everything you need to pick up those grilled meats you continue to think about.
For the past several years, our group at work goes out for a nice lunch, and typically served is really nice, grilled meat. As we did not get to go out this year due to work schedules, it did not stop by from bringing out my smoker this past weekend and grilling up some great steak. I basically could not shake the thought of really nice grilled meat out of my head. I do not treat myself to steak that often, but when I do, I like a really good steak, and this time around I wanted to jazz it up a bit, breaking outside of the standard salt and pepper crusted steak, and going with a chimichurri marinade. Trust me. This is a real winner.
Let’s get started.
- 1/2 bunch of flat leaf parsley, rough chop
- generous pinch of flake salt
- generous pinch of course black pepper
- 1 tsp of dried, Mexican oregano
- juice of one lemon
- 1 tbsp vinegar
- 1/2 cup of olive oil
- 1/4 cup of Sherry wine
- 2 shallots, minced
- 1 tbsp of red pepper flake
- 6 cloves of garlic, rough chop
Toss everything in a food processor, or blender and pulse it down into a nice puree. Feel free to keep this in a sealed tight container in the refrigerator for up to four weeks. Use this generously to marinate your beef in before grilling. Best to marinate at least 6 hours or overnight.
If you are like me and love the flavors of chimichurri sauce, I simply keep a bit out on the table and mix it in with white rice, pasta, and have it on other grilled meats. It truly is an amazing sauce!