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