Legend has it that an Englishman named Jimmy Curry traveled to Argentina in the mid-1800s for the purpose of importing meat to Great Britain. He was served a traditional Argentine barbecue and was inspired to create a spicy sauce to accompany the meat. The resulting sauce, "chimichurri," was named after him. Considered the national condiment of Argentina, chimichurri is also popular in other Latin American countries. Argentinians refer to it as "the sauce of life" because of its versatility.
Basic Recipe
The most basic green chimichurri sauce consists of chopped parsley, olive oil, white vinegar, garlic cloves and dried red pepper flakes. Variations include the substitution of red wine vinegar or lemon juice for the white vinegar. Ground cumin can be added or oregano, as well as some chopped onion and red bell pepper. Cilantro can also be used in addition to the parsley. Recipes for chimichurri rojo, or red, add paprika and cayenne for color and heat.
Meats
In Argentina, a country renowned for its barbecue, chimichurri is often used as a marinade as well as a sauce. Marinate skewers of beef tenderloin pieces or thin slices of flank steak in chimichurri sauce for a flavorful barbecue. Chicken can also be treated with the sauce before grilling. Or use chimichurri as a dipping sauce for chorizo. Add some mint to the parsley in the chimichurri for a delicious accompaniment for lamb. You can also use chimichurri as a topping for sirloin steak, filet mignon or pork chops.
Fish and Seafood
Marinate fish fillets or a whole fish in chimichurri sauce before grilling. You can substitute lemon juice for the vinegar in the basic recipe; cilantro would also be a good addition for fish. Chimichurri also works well as a sauce over baked fatty fish such as salmon. Add basil leaves to the parsley and cilantro for a tasty marinade for skewered shrimp.
Condiment
The company Badia, which markets a bottled chimichurri sauce, includes a recipe on its website that uses chimichurri as a dressing for a hearty salad. Pound a beef tenderloin fillet very thin and sear it in a hot pan. Saute mushrooms and julienne a carrot, red bell pepper and jicama. Chop some watercress and combine all of the vegetables. Place the fillet on a plate and top it with the vegetables and chimichurri sauce. Or use chimichurri instead of a vinaigrette for bean salad. A light coating of chimichurri brings out the flavor of roasted vegetables, such as potatoes and asparagus. Brush some chimichurri on crusty bread slices and grill them. Dip empanadas into the sauce or use it to top fried eggs.
Tags: chimichurri sauce, beef tenderloin, before grilling, bell pepper, chimichurri sauce