Zesty Chimichurri Sauce Recipe
As I write this I’m thinking about my Bestie. She is a HUGE fan of chimichurri sauce. She was born in Puerto Rico and while chimichurri sauce is not part of the Puerto Rican traditional cuisine, it is from other South American cultures that tend to influence that area. It’s actually an Argentinian sauce that is paired with grilled meat but, when how often do you see an Argentinian restaurant? You tend to find chimichurri at Cuban, Peruvian and Latin fusion restaurants that are more accessible in the states.
Now that you have a little history lesson and I have reminisced on some good food outings with my best friend, I’ll let you in on the recipe secret. The reason why chimichurri sauce is so tasty paired with meat is because of its acidic nature. The vinegar and lime juice provide the tangy taste, the cilantro and parsley are the herbaceous base and the garlic and crushed red pepper provide the kick. All you have to do is throw your ingredients in a blender and your set. Your steaks will never be boring again!
As a P.S. the reason you are not getting the accompanying steak recipe to this is because I do not have a grill! It’s summer so get out there and cook up your steaks on a grill and then thinly slice. I had to do a workaround on my stove (it still was delicious, just not ideal for a hot day!).
Make the chimichurri your contribution to the family barbecue-you’re going to be the meal hero.
…all for the love of the dish
- 1/4 cup cilantro
- 1/2 cup parsley
- 1/2 cup olive oil
- Juice from 1 lime
- 1/4 cup red wine vinegar
- 3 garlic cloves
- Salt and crushed pepper to taste
- Place all ingredients in a blender or food processor and blend until smooth. Serve immediately or cover and chill until use.