Chimichurri

I have a refrigerator full of condiments: three brands of grainy mustard, hot sauces of various national origin, murky jars of pickled vegetables, soy sauces and dressings and good old Heinz 57.

My favorites, though, are the ones I make myself, the homemade buttermilk dressing or lemon cream. If it feels fussy to make your own, consider that flavor-packed homemade condiments are also a fantastic shortcut for busy weeknight dinners. Make a quick batch of mayonnaise or aïoli while your kid takes a nap, and you’re treated to spectacular tomato sandwiches on Tuesday night. Homemade pesto turns 10 minutes’ worth of ordinary boiled pasta into a what’s-the-occasion treat, and romesco perks up absolutely everything, from seafood to grilled vegetables to chicken.

Or prep a batch of verdant chimichurri, the classic Argentine sauce of herbs, olive oil, and garlic, to serve over steamed halibut or grilled flank steak for lots of flavor in not a lot of time. (Seriously, would you look at those directions? A three-minute recipe, tops!) Chimichurri’s often used as a marinade before grilling, another great use, and like any self-respecting condiment it’s killer when served over a fried egg, the ultimate easy dinner.

Chimichurri
adapted (liberally) from The Gourmet Cookbook edited by Ruth Reichl, 2004
makes about 3/4 C

  • 2 medium garlic cloves, peeled
  • 2 Tbsp shallot, chopped
  • 1 1/2 C flat-leaf parsley, loosely packed
  • 1/2 C fresh oregano, loosely packed
  • 1/2 tsp salt
  • few cracks of ground pepper
  • 1/4 C + 1 Tbsp olive oil
  • 2 Tbsp distilled white vinegar
  • 1/8 tsp cayenne

In a food processor, pulse the garlic cloves and shallot until finely chopped. Add the rest of the ingredients until puréed; the sauce will have a slightly rough texture. Serve over grilled flank steak.

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About scarpettakate

Scarpetta Dolcetto celebrates simple, seasonal, scratch home cookery.
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7 Responses to Chimichurri

  1. Wow, I’ve never made this before but it sounds really delicious! We have all the herbs in our garden too. May give it a go in the near future!

  2. I really like how you adapted this recipe. I could definitely see this on some meat grilled out this weekend at my home.

  3. Wow, that sounds so flavorful.

  4. Tiffany says:

    Yum! We made chimichurri a lot last year, thanks for reminding me about it! I never put vinegar in ours, I might have to try your recipe…. o, and flank steak sounds wonderful!

  5. kankana says:

    That would be such a fanastic dip or dressing! love the gorgeous green color too.

  6. Mike Lowe says:

    This is great Kate, and as we just returned from Argentina this morning, I had to make it! Just wanted to share, not critique, but it should also have a regional spice called Ají Molido in it. Adds to the flavor and gives it a more reddish color. I forgot to bring some back with me, but can be found at most Latin food stores. Thanks again!!

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