Chimichurri
Steak sauce Argentinean style
Some of the best beef comes from Argentina and with it comes one of my favorite steak accompaniment. This thick parsley-olive oil paste is as commonly eaten in Argentina as ketchup is in the rest of our world. There are several variations and I guess every chef in Argentina has his own special twist to it, however it always features Italian flat parsley, virgin olive oil, vinegar and garlic.
Chimichurri
This thick parsley-olive oil paste is as commonly eaten in Argentina as ketchup is in the rest of our world. There are several variations and I guess every chef in Argentina has his own special twist to it, however it always features Italian flat parsley, virgin olive oil, vinegar and garlic.
Ingredients
- 45 grams Italian Parsley leaves only
- 110 milliliters Xeres vinegar
- 45 milliliters red wine vinegar
- 10 grams oregano leaves fresh
- 45 milliliters clove garlic
- 1 Lemon Juice
- 100 grams green bell peppers
- 5 grams Chilli deseeded, Jalopena preferred
- sea salt flakes
- cayenne pepper
- black pepper from the mill
Instructions
- Marinate the bell peppers, garlic and chili with the virgin olive oil for at least 1 hour in an air-tight jar.
- In a blender combine the marinated ingredients with the remaining items, then blend into a very smooth and homogeneous paste.
- Season with sea salt, ground black pepper and cayenne as desired.
Notes
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