Tuesday, April 14, 2015

Argentinian Chimichurri grilling sauce

A big part of traditional Argentinian cuisine is grilled beef and lamb. Argentina, of course, is incredibly famous for its beef and the Asado, which is both a BBQing technique and a BBQ gathering, is fundamental in the food and national cultural heritage.

The Argentinians also make one of the world's best dipping/grilling/marinading sauces, Chimichurri sauce; a delightful, lively, tangy and slightly spicy concoction. With the right ingredients this sauce is very easy to make at home and adds a great note to a summer BBQ gathering.

There are many slight variations on the sauce, but almost all Chimichurri sauces are based around fresh parsley, olive oil and a vinegar. 

The one I will be sharing today is my version that increases the heat a bit, adds a little more garlic than most and some onion. 

Chimichurri on grilled Sirloin Tip Medallions

1 cup (firmly packed in) fresh parsley
1/4 cup fresh oregano
1/2 cup Extra Virgin Olive Oil
5 cloves of garlic
1/2 a red onion
1 teaspoon red hot chili pepper flakes (or to taste)
3 teaspoons red wine vinegar
salt to taste (I suggest 1 teaspoon)

Either finely chop the garlic and onion or do so in a food processor. Put or keep the garlic and onion in the processor and add all the other ingredients but for the olive oil. Puree until blended but still chunky, add the olive oil and then well blend. People like their Chimichurri more or less textured, chunky or leafy according to taste. You will find yours! 

This sauce can be used at once, but I suggest leaving it to sit, covered in the refrigerator, for 12-24 hours. 

Other versions can include/substitute coriander, paprika, lime juice, and other ingredients.

Chimichurri  is a perfect accompaniment to or marinade for grilled beef or lamb, as noted, or to grilled vegetables. Here we have pictured it with grilled rare Sirloin Tip medallions seasoned with steak spice.


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