chimichurri: n. A sauce or relish for grilled meat, typically made from oil, vinegar, garlic, parsley, and other herbs and spices. It is native to Argentina.
This is the perfect kind of condiment to highlight during Meat/Un-Meat month, since it's classically paired with beef but is also great over fish, chicken, tofu, eggs, toast...
We always love seeing a big drizzle of chimichurri on our dish mostly because it's bright green- a beautiful, happy site next to a hunk of brown meat (beautiful in its own right to us meat eaters, but still...) It's like a breath of fresh air on the plate.
The bulk of most chimichurris is parsley, although you could also use cilantro if you're a fan. It's incredibly easy to mix up; just pound the ingredients together with a mortar and pestle or whiz them in a food processor. Plus, it keeps well in the refrigerator.
If you have a great piece of steak, there's little you need to add in the way of flavor. But putting a bowl of this vibrant sauce on the table is a treat for the eyes and the taste buds. And for dishes that do benefit from a little oomph (eggs or chicken), chimichurri is an easy boost.
Some recipes to check out:
• Sara Kate's Poetic Chimichurri
• Steak with Chimichurri Sauce, from Martha Stewart Living
• Argentinian-Style Beef with Chimichurri Sauce, from Gourmet
• Char-Grilled Beef Tenderloin with Three-Herb Chimichurri, from Bon Appétit
Related: Hot Design: Jamie Oliver's Chutneys and Marmalades
(Image: Flickr member Special*Dark, licensed for use under Creative Commons)
© 2009 Apartment Therapy
I love Chimichurri! I discovered it recently at a little South American restaurant in Houston that also serves Mexican to appease us tex-mex centered folks. The chimichurri really brightened up everything on the plate (Steak and grilled vegetables).
I tried making it one time and didnt really succeed, so I'm very grateful for your recipe recommendations. Thanks!
view fib's profile
Chimichurri is on my mind as I had it in couple of different places in Playa del Carmen Mexico.
http://www.flickr.com/photos/art_chel/3329408387/in/set-72157614751592443/
http://www.flickr.com/photos/art_chel/3330273980/
view art's profile
I love chimchurri and this is my go-to marinade and accompaniment for tri-trip in the summertime since my recipe calls for some fresh basil thrown in. I've never thought about putting it over eggs but that sounds fabulous too.
view rosebud's profile
mmm... my favorite of all the sauces, and a lifetime addiction due to having family from Argentina. It's divine with eggs, meats, chicken, dipping bread, pasta, fish, and really just about anything in the world.
I've tried making it numerous times, and even though it's so simple I just can't get it to be as good as the Argentine market down the block. So I just buy it. It's cheap, homemade, and delicious. Wish they'd teach me how they did it.
view dupreeblue's profile