I first tried chimichurri at a local restaurant, then looked up the recipe and doctored it a bit. I use it to marinate meat (absolutely any kind -- it's really versatile!) I've also used it as a salad dressing, and drizzle it on tacos for extra flavor instead of garlic or cheese!
Pictured above: Chimichurri steak with corn tortilla, chard, lettuce, cilantro, tomatoes, avocado and extra chimichurri sauce. It was so tender you could cut it with a butter knife!
1/4 Cup Oil
1/4 Cup Red Wine Vinegar*(P) (or white vinegar with a splash of red wine).
1/4 Cup Water
1 small bunch(or half a larger bunch) flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion roughly chopped
4 cloves garlic peeled *(CF)
1/2 of a red bell pepper; seeded and roughly chopped (this can be omitted)
1 medium tomato roughly chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 bay leaf
1 Tablespoon sea salt
1 Teaspoon ground black pepper
hot chili flakes to taste
General variation: Add equal amounts of parsley and cilantro, or use all cilantro!
*(P) As a variation, or for Paleo, replace with lemon or lime juice)
*(CF) For CF version, use 2 or 3 green onions or a 1/4 cup of chopped shallots
Put all ingredients in a blender or food processor, and puree. Add more water if it is a paste instead of a thin-salsa consistency.
Store over night in your fridgidair; serve next day!
It really isn't good until the next day, just so you know. However, you can make it and add it immediately to a glass container with whole or sliced meat to marinate over-night. My Flat-iron steak has been smothered in Chimichurri and a bit of whiskey and is sitting in my fridge awaiting my cast-iron skillet tomorrow! Huzzah!!!
Vegans? Try tossing quinoa, black beans or lentils, chopped tomatoes, onion, and bell pepper with a bit of this. YUM.
Posted 10th January 2011 by Beth