We used to have parties named after the well-known Argentine cowboys called Gauchos. The events were heavy on red meat and one thing we would always make available was chimichurri sauce, which was created in Argentina as well. It’s great for chicken and steaks, by simply drizzling on top after grilling.
I deviate from the traditional chimichurri sauce, which is heavy on the parsley, by sneaking in some basil in addition to the usual mouthful of flavors.
- 3 garlic cloves, peeled
- 2 shallots
- 1/4 cup fresh flat leaf parsley
- 1/4 cup fresh basil
- 1/4 cup of fresh cilantro
- 3/4 cup olive oil
- 1/2 cup sherry wine vinegar
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Put the garlic and shallots in a food processor fitted with a steel blade and pulse 3-4 times until they are finely chopped
- Add the parsley, basil, cilantro, vinegar, red pepper flakes, cumin, salt and pepper and pulse 3 times. Leave on and add the olive oil from the top spout until fully incorporated
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