Argentinean Chimichurri Recipes

ARGENTINIAN CHIMICHURRI

Steps:

• Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
• Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
• Taste for seasoning and adjust as needed.
• Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

ARGENTINE CHIMICHURRI RECIPE

Steps:

• Mince the garlic very finely, and put in a medium bowl
• Mince the parsley and oregano, and add to the garlic, along with red pepper flakes.
• Whisk in the red wine vinegar, then the olive oil.
• Transfer into a bowl or jar with a tight-fitting lid, and place in the refrigerator to allow the flavors to blend.
• Refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
• Chimichurri sauce can be kept refrigerated for up to 3 weeks

ARGENTINEAN CHIMICHURRI SAUCE

Steps:

• Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

ARGENTINEAN CHIMICHURRI

Steps:

• Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI

Steps:

• Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

ARGENTINEAN CHIMICHURRI BURGERS

Steps:

• Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
• Remove from heat.
• For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container.
• Cover and blend on lowest speed, slowly adding the oil.
• Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl.
• Shape into 12 patties 3-1/2 inches in diameter.
• Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
• Place remaining patties on top and seal edges.
• Place burger patties on the lightly oiled rack of the grill directly over medium heat.
• Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
• Brush rolls with some of the chimichurri sauce.
• Top with burgers, remaining sauce, and tomatoes and onions.