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.
How to Make Chimichurri (Argentinian)
Chimichurri comes from Argentina and Uruguay.
Here is the Food Network’s take on an Argentinian Chimichurri sauce:
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:
How To Make Chimichurri (Uruguayan)
Here’s a Uruguayan alternative from Cafe Delites:
- 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.
- 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!
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