: 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)