Chimichurri
This is very popular in South American dishes such as open fire grilled beef, especially in Argentina and Uruguay where cattle and beef production is a key part of the economy. The best cut of meat from for this recipe is skirt steak. It is long, thin and cooks very quickly even if you like it well done. But, it should be served medium rare. The beef itself has gotten expensive. By August 2024 it was $22 per pound. A pound (16 ounces), should feed 3, 4 if stretching it, with salad, corn and side dishes like rice or another vegetable.
These measurements are strictly suggested and can be adjusted to your tastes and liking. It should always be prepared fresh, as there is no cooking, but let it rest at least 15 minutes so the flavors combine, and refrigerate for no more than a day, covered, otherwise it loses its “zip” or fresh flavor which is essential in this case. Like pesto, this is one of those times when a mini food processor you can get for less than $20 in the supermarket is justified over finely chopping, no matter how good your knife skills are.
INGREDIENTS
- 1 teaspoon red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 teaspoon oregano
- 1/4 cup flat leave Italian parsley
- 1/2 cup cilantro
- 1 clove garlic
Chimichurri is a sauce which is usually served over grilled skirt steak. Typically an Argentine dish, it all starts with the freshest, best grade beef skirt steak.
You really cannot make this without a food processor of some kind, even if its the cheap one for under $20 you buy in a supermarket.
