We all know the way a great chimichurri steak at a restaurant can taste. Well I wanted to recreate that mouth watering feeling at home. That led me to the Great Chimichurri Sauce Experiment. After a lot of “almost there but still a little boring” moments I finally developed this simply made yet complex tasting sauce. Most recipes call for either red wine vinegar or lemon juice. I like to combine the 2 because I think both of those flavors add tremendous depth to the otherwise simple sauce. I also like to throw in a jalapeño for some extra heat .
Pulse all ingredients together. Make sure not to puree ingredients; chimichurri is supposed to have a little texture to it, similar to pesto.
Note: You can either put the ingredients in a blender or in a food processor. If using a food processor put liquids in last. You can also pulse the large items one at a time as you as you throw them in the food processor. If using a blender I usually put the liquids in first since blender users are all conditioned to always put liquids in first. I’ve never tried it the other way for fear that the Vitamix Gods might strike me down! Just kidding.
Once the sauce is created you can place it in an airtight container and refrigerate for up to a week. You can use it as a sauce on steak or even use it as a marinade for chicken.
When used as a marinade, I usually marinate for 4 to 12 hours.
You can grill the chicken up or sauté in a pan. Serve it over brown basmati rice or with a baked sweet potato and voila, you have a quick weeknight meal made in no time.
Here are some other great side pairings with either the chimichurri steak or chicken.
– Roasted sweet potato french fries (sprinkled with Old Bay)
– Grilled OR roasted asparagus
– Green beans (either blanched with lemon juice and chopped parsley on top OR lightly sautéed with garlic and toasted almonds)
– Turn the meal into a chimichurri steak (or chicken) soft burrito. I use Mission Carb Balance Flour Tortillas with a sprinkle of crumbled Feta cheese, chopped vine ripe tomatoes, and another dollop of chimichurri sauce. Mmmm, one of my favorite quick meals!
- 1 cup parsley
- 4 cloves garlic, peeled
- 2 tablespoons dried oregano (or 1½ tablespoons fresh minced oregano)
- 2 tablespoons shallot, roughly chopped
- 1 jalapeno, mostly seeded
- 1 tablespoon red pepper flakes
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon salt and pepper
- Add ingredient to food processor or blender and pulse until desired consistency is reached