ARTISANBOX RECIPES
QUICK AND SIMPLE
CHIMICHURRI
AUTHOR: SIMON CLIFFE
This vibrant and zesty chimichurri sauce is a classic from Argentina, renowned for its fresh, bold flavour.
Thinking of the dying embers of this year’s barbeque season gets me thinking of steak and when I think of steak I think of Chimichurri!
Chimichurri is a gorgeous accompaniment to any grilled meat, but particularly beef. Travelling through Argentina in 2008 I fell in love with this condiment and its herbaceous, garlicky, spicy goodness. It’s so easy to make yourself and easy to play around with and find the mixture of ingredients that suits your tastes — I like mine garlicky so the recipe here reflects this. Enjoy!
It's the perfect finishing sauce to elevate any grilled meat or vegetable, and it's incredibly easy to make. This guide provides the complete recipe, a look at its history, and tips for pairing this versatile sauce with your favorite foods.
Chimichurri is a staple of Argentine and Uruguayan cuisine, deeply rooted in the tradition of the asado, or barbecue. The exact origin of its name is a matter of friendly debate., yet, regardless of its origin, this simple but powerful sauce has become an iconic symbol of South American grilling culture.
The Great All-Rounder
Chimichurri's bright, tangy kick makes it an incredibly versatile sauce that pairs well with a wide variety of dishes. Here are some of the most common and delicious ways to enjoy it:
Classic Pairing with Grilled Meats: Chimichurri's most famous role is as a finishing sauce for grilled meats, especially steak and beef, which is a staple at an authentic Argentinean asado. The fresh, vibrant flavor of the sauce cuts through the richness of the meat, creating a perfect balance. It also pairs exceptionally well with pork, chicken, and lamb.
As a Quick Marinade: Use it as a flavorful marinade for grilling or roasting. Marinate chicken breasts, pork tenderloin, or flank steak for at least 30 minutes before cooking to infuse them with incredible flavor.
With Seafood: Drizzle it over grilled fish like salmon or swordfish, or stir it into a bowl of sautéed shrimp for a simple but elegant dish.
On Roasted Vegetables: Toss roasted potatoes, carrots, or asparagus with a spoonful of chimichurri for an instant flavor boost.
Simple Sandwich Spread: A spoonful of this zesty sauce can elevate a simple sandwich or wrap, particularly with roast beef or grilled chicken.
Breakfast Twist: A dollop of chimichurri on top of scrambled or fried eggs adds a surprising and delicious kick to your breakfast.
Recipe Summary
Ingredients
Prep time: 10 minutes
Total time: 15-30 minutes (to allow flavors to meld)
Yields: Approx. 1 cup
Cuisine: Argentinean
1 cup fresh parsley, tightly packed and finely chopped
4-5 cloves of fresh garlic, minced
1 Red Chilli, seeds removed and finely diced
2 tablespoons fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
Prepare the Herbs: Begin by finely chopping the fresh parsley and oregano. A sharp knife is ideal for this to get a clean cut and avoid bruising the herbs. Place the finely chopped herbs into a medium-sized bowl.
Mince the Garlic and Chilli: Peel and finely mince the garlic cloves. For a very smooth paste, you can use a garlic press or a microplane. Finely dice the red chilli, ensuring the seeds are removed to control the heat. Add the minced garlic and the diced chilli to the bowl with the herbs.
Combine the Liquids: In a separate small bowl, whisk together the red wine vinegar and salt until the salt has completely dissolved. This step is crucial for an even flavor distribution.
Whisk It All Together: Pour the vinegar and salt mixture over the chopped herbs, garlic, and chilli. Gradually pour in the high-quality extra virgin olive oil, stirring continuously with a fork or a small whisk until all the ingredients are well combined into a beautiful, emulsified sauce.
Let the Flavours Develop: THIS STEP IS A MUST Allow the chimichurri to rest at room temperature for at least 15-30 minutes before serving. This allows the various flavors to develop and meld together perfectly.
Method
FAQ's
Can I use a food processor to make chimichurri?
Yes, you can. While a food processor makes it easier, be careful not to over-process the ingredients. You want a coarse texture, not a smooth purée. Pulse the ingredients a few times to get the right consistency.
How long will my chimichurri last?
When stored in an airtight container in the refrigerator, homemade chimichurri can last for up to a week. The flavor may mellow slightly over time.
What's the difference between chimichurri and pesto?
Both are green, herb-based sauces, but they differ in ingredients and origin. Pesto is Italian and typically contains basil, pine nuts, Parmesan cheese, and olive oil. Chimichurri is from Argentina and is made with parsley, garlic, oregano, vinegar, and olive oil, with no nuts or cheese.
Can I substitute dried herbs for fresh?
Yes, you can. The general rule is to use one-third the amount of dried herbs compared to fresh. For this recipe, you would use 1 tablespoon of dried oregano instead of 2 tablespoons of fresh. However, for the best flavor, fresh herbs are always recommended.
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Dry Aged Beef Rump Steak
Dry-Aged Beef Rib Eye Steak
Dry-Aged Beef T-Bone Steaks
