I made Chimichurri sauce for flank steak that I grilled over lump charcoal Saturday night on my Weber Performer and it was AWESOME!

Mine looks like this:



For those not familiar:

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Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and comes in a green (chimichurri verde) and a red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic. It is widely used in Argentina and Uruguay.

Chimichurri

Here is a recipe I sort of adapted from several I found online and we really like it with grilled beef:


PASig's Chimichurri

1 bunch fresh Italian (flat leaf) parsley
1 bunch fresh cilantro
6 large or 8 small fresh garlic cloves, rough chopped
½ medium red onion, rough chopped
½ cup red wine vinegar
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp ground cumin
2 tsp dried oregano
1 tsp red pepper flakes
1 cup extra virgin olive oil

1. Wash, salad spin and pick the parsley and cilantro, you want to remove the bigger stems
2. Place everything in a food processor EXCEPT the olive oil
3. Process until everything begins to chop and blend well
4. While processor runs, pour in the olive oil in a stream and let the sauce blend well. You can leave it chunkier or process till it’s smoother. Don’t refrigerate if you are going to use it within a few hours as it will get thick and the olive oil will get solidified.
5. You can add more red pepper flakes if you like it with more zip
6. This makes about 2 cups I think. We use half and place the other half in a small plastic container and let get cold/solid in fridge then pour a thin layer of olive oil on top then freeze

Delicious!

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Who Here Likes Chimichurri Sauce?

We do, great on pork and beef.

Yes please. You could put that on a dog turd and it would be tasty

I like cilantro and garlic in mine as well

How well does it freeze? That looks like a prime candidate to freeze in an ice cube tray. Then you can just grab a cube or two out of the freezer for whatever you want to put it on!

Me, me! Love that stuff on steak. I haven't tried it on pork because I'm just not that inventive. But I will soon.

We love chimichurri sauce on beef, especially on grilled skirt or flank steak. We don't really follow any certain recipe. Ours is normally a bit heavier on the garlic and salt compared to some I've had.

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Originally posted by bobandmikako:
We love chimichurri sauce on beef, especially on grilled skirt or flank steak. We don't really follow any certain recipe. Ours is normally a bit heavier on the garlic and salt compared to some I've had.

This is how I like it, on skirt steak. I'm not a fan of cilantro in anything.

I'm a big fan. I use Chef Bayless' recipe from his Planet BBQ book.

Looks like too much work to me. I go the easy route for steaks and go with Blue Cheese crumbles.

Love the stuff! I have it with all my meat products. I prefer a rough chop rather than using a processor, oregano over cilantro...actually, never heard of cilantro in a chimichurri. I leave a jar of it in the fridge, and keep adding ingredients as I consume it.

The recipe I like using is from the meat & fire master Francis Mallmann:
https://www.saveur.com/article...ks-with-Chimichurri/

I chop mine by hand, too.

Make it all the time. Very similar to your recipe. I use jalapenos instead of flakes and add a bit of paprika.

Love chimichurri sauce! Thanks for the recipe, PASig!

I do too.

Nothing better than drizzled over a Tri Tip.

Has anyone ever made the red version?

That looks wonderful. I will pass recipe along to my wife.

I love chimichurri sauce with skirt steak, but also any other cut as well. I make it using mostly of traditional ingredients, basically the only herb is hand chopped flat leaf parsley, no cilantro. And one secret ingredient is a little bit of smoked paprika.

there is a market near us that sells Argentine style chorizo and morcilla, as well as sweetbreads (mollejas). it is great to have a mixed grill with steak, and we usually put some homemade chimichurri on it. I am expecting 0-0 to pipe in soon.

Having traveled in both countries extensively and having a brother who's lived there since 1999, the "used extensively" is not really accurate.

I don't think I've ever had it in a restaurant in either country and only in the US when I have. I do like it though...the flavors can be good on beef but if you do a proper asado over a parilla, there's no need for it.

Here's a pic my brother sent me last month, at a proper asado up the street from his beach house in the Canelones Province of Uruguay.