Tex Thai Chimichurri Sauce Recipes

TEX-THAI CHIMICHURRI SAUCE

Tex-Thai Chimichurri Sauce image

This is great on chicken, shrimp, lots of things! My new fave for 2007! I got it from Better Homes & Gardens! (I skip marinading and just pour it on grill meat!)

Provided by Haversac

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup bottled green chili salsa (I like hot!!!)
1/4 cup unsweetened coconut milk (light if you can find it!)
1 green onion, chopped (2 Tbsp.)
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
1 teaspoon green curry paste
1 teaspoon grated fresh ginger
1 teaspoon soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves (1-1/4 lb. total)
chopped mango
chopped cucumber
of fresh mint (optional)

Steps:

For sauce, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. (Or use it all for sauce/dressing!).
Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint.
Makes: 4 servings.

Nutrition Facts : Calories 176, Fat 4.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 455.1, Carbohydrate 4.6, Fiber 1, Sugar 1.7, Protein 28.6

BEEF & CHIMICHURRI SAUCE

Beef & Chimichurri Sauce image

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

Provided by JackieOhNo

Categories Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup fresh parsley leaves
1 shallot, coarsely chopped
3 garlic cloves, chopped
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb boneless top sirloin steak

Steps:

In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

Nutrition Facts : Calories 134.5, Fat 13.6, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 0.8

CHIMICHURRI

Chimichurri image

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

Provided by chef blade

Categories Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

Pulse parsley in processor to chop.
Add remaining ingredients and blend.
Separate sauce into equal parts.
(Use half for basting or marinade).
(Use other half for table service).

PEZ' CHIMICHURRI SAUCE

Pez' Chimichurri Sauce image

Make and share this Pez' Chimichurri Sauce recipe from Food.com.

Provided by SkinsPez

Categories Sauces

Time 10m

Yield 2 Cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch cilantro
1 bunch flat leaf parsley
1 shallot (chopped)
1 jalapeno (chopped)
6 garlic cloves (chopped)
6 tablespoons fresh lime juice (about 3 limes)
3 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon cumin
1 1/2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
3/4 cup extra virgin olive oil

Steps:

Add lime juice, vinegar, serrano, garlic and shallot to food processor and pulse until components are fine mince.
Add oregano, cumin, salt, pepper to food processor.
Add parsley to food processor and pulse until integrated.
Add cilantro to food processor and pulse until integrated.
While the food processor is running, add olive oil slowly until you reach the consistency you want (I prefer shorter time so you still see pieces of cilantro and parsley).

Nutrition Facts : Calories 98.1, Fat 10.2, SaturatedFat 1.4, Sodium 224.1, Carbohydrate 1.8, Fiber 0.5, Sugar 0.2, Protein 0.4

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