How To Make Chimichurri

At ThingsMenBuy.com we love a top quality steak.  To make your steak even more delicious, knowing how to make chimichurri adds a whole new taste sensation.

So whether you love kobe steak, wagyu or a filet mignon, be sure to learn how to make chimichurri too.

How to Make Chimichurri (Argentinian)

Chimichurri comes from Argentina and Uruguay.

Here is the Food Network’s take on an Argentinian Chimichurri sauce:

INGREDIENTS:

• 1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
• 3 to 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves (optional)
• 2 tablespoons shallot or onion, minced
• 3/4 cup vegetable or olive oil
• 3 tablespoons sherry wine vinegar, or red wine vinegar
• 3 tablespoons lemon juice

HOW TO MAKE IT:

• Place all chimichurri sauce ingredients in a blender or food processor
• Pulse until well chopped, but not pureed

That’s all there is to it – how easy is that!!

Here’s Gordon Ramsay’s take on it:

As you can see, he uses skirt steak for this particular recipe.  You can use whatever cut of beef you prefer, whether it be tomahawk steaks or a chateaubriand.

How To Make Chimichurri (Uruguayan)

Here’s a Uruguayan alternative from Cafe Delites:

INGREDIENTS:

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic , finely chopped or minced
• 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• pepper , to taste (about 1/2 teaspoon)

HOW TO MAKE IT:

• Fire up your cast iron pan,
• Start with a little of the strongest ingredients (like garlic, salt, and chili),
• Then slowly add more until reaching your desired taste.
• You can’t fix what there’s too much – start small and add gradually.

TIPS:

• Do not use a food processor – you want a silky dressing, not a mash-up of herbs
• Finely chop your parsley before you start, until you have the right amount.
• If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
• Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili.
• Fresh red chili is optional.
• Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution.

Whichever way you choose to make it, remember – it’s easy!  And it adds loads of extra flavor to any of your favorite steak dishes, whether you are cooking them inside or outside!

Head over to our article on the Chicago Steaks Company for great deals on your beef.

Enjoy!

 

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