FoodSauces.com

posted by Saucy on Jul 28

There was a beautiful summer day when I wanted to make a chimichurri for some flat iron steaks I had, but was missing some of the key ingredients (parsley & jalapeño) for a Classic Chimichurri. So I decided to experiment with the ingredients I had on hand. Instead of flat leaf parsley I used cilantro (one of my favorite herbs and a relative to parsley). To provide the heat and spice normally infused by the jalapeño, I added ancho chili powder and cayenne pepper. The result was a very flavorful sauce that we thoroughly enjoyed. The cilantro and fresh oregano work really well together, and the ancho chili powder and cayenne added just the right amount of bite. I both marinated the meat in the sauce and reserved some that was served with the steaks. This one has earned a place in my portfolio for entertaining.

3/4 cup Cilantro
1/4 cup fresh Oregano
1/8 cup fresh Basil
5-6 cloves of Garlic
1 tablespoon Ancho Chili Powder
1 tablespoon Kosher Salt
Pinch of Cayenne Pepper
Fresh Ground Black Pepper
1/3 cup Olive Oil
1/4 cup Sherry Vinegar
1 tablespoon Fresh Lime Juice

Combine all of the ingredients in a food processor and blend until smooth.

posted by Saucy on Jul 23

A Chimichurri is an Argentinian sauce typically used with grilled meats. It is a blend of herbs, garlic, olive oil, spices, vinegar and lemon juice. This very tangy and flavorful sauce can be used as both a sauce and a marinade. Chimichurri sauce will keep for up to 3 days when refrigerated in a well sealed container.

Here is a classic Chimichurri sauce recipe. Try this with some grilled flank steak or skirt steak.

1/4 cup olive oil
2/3 cup sherry vinegar
3/4 cup fresh parsley, chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
Salt & freshly ground pepper

Simply combine all of the ingredients. If using as a marinade and a sauce, reserve about 1/3 of the Chimichurri for the sauce and use the remainder for the marinade.