Go to Argentina and you'll find a multitude of chimichurri varieties, and each are equally delicious drizzled over perfectly grilled steaks. Green versions of chimichurri typically contain olive oil, red or white vinegar, finely chopped parsley, garlic, oregano, and red pepper flakes. Sweet paprika (pimenton dulce), cilantro, thyme, cumin, and lemon juice are also commonly used. Red versions typically have red bell pepper or tomato added.
Chimichurri is easy to make and adds a wonderful, unique flavor to grilled meats of all kinds: lamb, chicken, beef, pork, fish - even vegetables! And, it keeps nicely in the refrigerator, so you'll always have a bit of this classic Argentine sauce on hand.
For a classic green Chimichurri recipe click below:
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Comments
May 26, 2011
One of my all time faves! It's fantastic on really rich cuts that have a lot of marbling. Also try with sausage and sweetbreads.