Texas Chimichurri Recipe

Steaks are good.

Steaks grilled outside on a hot charcoal fire are better.

But why stop there?  Add some serious character to your carne this summer by whipping up a bowl of my Texas-style Don’t-Worry-If-You’re-In-A-Hurry Chimichurri.

Chimichurri is a popular Argentinean condiment, typically made with fresh parsley, garlic, olive oil, and vinegar.  I give the recipe a Texas twist by adding lots of fresh cilantro and a pinch of red pepper flakes.  For optimal flavor, let the Chimichurri marinate for at least 30 minutes before serving.  Then pass a bowl at the dinner table, bring a jar to your next backyard barbeque, or use as a marinade.  Whichever use you choose, plan on serving up lots of flavor with very little effort!

Don’t-Worry-If-You’re-In-A-Hurry Chimichurri

Serves 4-6

1 cup flat-leaf parsley leaves, packed

1 cup cilantro leaves, packed

½ cup extra virgin olive oil

3 tablespoons white balsamic or red wine vinegar

1-2 cloves garlic, peeled

Kosher salt, to taste

Freshly ground pepper, to taste

Pinch of dried red pepper flakes

Place all ingredients into the jar of a blender or food-processor.  Blend until herbs and garlic are finely chopped, and mixture is well-combined.  Transfer to bowl.  Let marinate at room temperature for at least 30 minutes.

To serve, spoon chimichurri sauce over cooked steaks.  To use as a marinade, pour over raw steaks, cover, and refrigerate for 1 to 4 hours.

Make-Ahead Tip: Chimichurri can be made up to 2 days in advance.  Store, covered, in the refrigerator.  Bring to room temperature before serving.

VARIATION: Chimichurri is also great on other grilled meats, such a chicken, fish, lamb, or pork.

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5 Responses to Texas Chimichurri Recipe

  1. Roselind Hejl May 15, 2011 at 4:11 pm #

    We tried the Chimichurri!! It is delicious and makes everything taste better. Thanks for the recipe.

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