As I write this I’m thinking about my Bestie. She is a HUGE fan of chimichurri sauce. My best friend was born in Puerto Rico. 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. After she introduced it to me, I was instantly in love with the bright flavor. It’s actually an Argentinian sauce that is often paired with grilled meat. But, how often do you see an Argentinian restaurant? You tend to see chimichurri on the menu at Cuban, Peruvian and Latin fusion restaurants. My guess is because they are more accessible cuisines in the United 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 was still delicious, just not ideal for a hot day!…but welcome to my life).
Chimichurri Sauce use ideas (Other than using to top off your steaks)
- Marinate your chicken in the sauce
- Drizzle some on top of eggs
- Toss with grilled or roasted vegetables
…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.