Chimichurri

Chimichurri is a beautifully pungent sauce originally from Argentina.  It is perfect for marinating steaks, lamb, pork, you name it.  Those Argentinians knew what they were up to because although Chimichurri calls for A LOT of garlic, it is perfectly balanced with parsley, which naturally eliminates bad breath.

My favorite method for utilizing Chimichurri is in marinating sirloin for shish kabob.  The acid in the vinegar aids in breaking down tougher cuts of meat, so once the sirloin is marinated and grilled, it is perfectly tender. The flavors are amazing and the color is gorgeous, so hats off to Argentina!

 

Ingredients and Instructions

1 Large Bunch Flat Leaf Parsley (washed, stemmed, and dry)
8 Cloves of Garlic
2 Shallots
1/2 C. Red Wine Vinegar
1/3 C. Water
1 Tbsp. Coarse Sea Salt
1/2 tsp. Dried Oregano
1/2 tsp. Red Pepper Flakes *
1 tsp. Black Pepper
1 C. Extra Virgin Olive Oil

Throw the parsley and garlic into a food processor and finely chop.  Add all other ingredients besides the olive oil and process until blended.  Add the olive oil in a thin stream and mix until blended being careful not to overprocess.  Chimichurri should still hold a coarse texture.

*I have used a seeded and ribbed habanero in the past in place of the red pepper flakes. It gives a great kick and a bit of a fruity flavor.  It just depends on your taste and heat tolerance.