Chimichurri is the most popular meat topping in Argentina. As noted in this veal milanesa article, Argentinians eat a lot of meat.
Chimichurris can be used as either a post grilling meat topper or as a marinade for steaks and chicken applied generously the evening before. Remember, when marinating, the easiest thing to do is dump everything into a freezer bag, then place in a bowl in your fridge. No mess, no cleanup the next day.
Origins of Chimichurri
Chimichurri is another example of how Argentinian cuisine is European in nature. Chimichurri was first invented by an Irishman, Jimmy McCurry, in the 19th century while fighting under General Manuel Belgrano in the Argentine War of Independence.
The name Jimmy McCurry was difficult for the local native Incas to pronounce, so the name of the sauce was changed to Chimichurri as it spread throughout South America.
Here are three chimichurri recipes that you can easily make at home for your next BBQ, or as a condiment for milanesas.
Classic Chimichurri Sauce
This is a very versatile sauce that you can use on everything from chicken to steak to sausages. The vinegar is added to give the sauce a little more of a bite, but it can be eliminated.
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped parsley
- 1/2 white onions, chopped
- 1 tomato, chopped
- 1 teaspoon paprika
- ½ teaspoon chilli powder
- Salt to taste
Procedure
- Place all the ingredients in a small bowl and mix well.
- Cover and leave to stand for at least 2 hours at room temperature to let the flavors meld. Give a quick stir before serving.
Chili Chimichurri - This is a bold sauce that goes well over steaks and sausages like chorizo.
Ingredients
- 1/2 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 1/2 cup freshly chopped Oregano
- 1/2 cup freshly chopped Parsley
- 2 Garlic Cloves, very finely chopped
- 1 teaspoon Chili Pepper Flakes
- Salt to taste
Procedure
- Place all the ingredients in a blender and whiz until smooth.
- Cover and leave to stand for at least 2 hours at room temperature to let the flavors meld. Give a quick stir before serving.
Lemon Chimichurri - This is a great sauce for chicken and fish.
Ingredients
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons parsley, chopped
- 2 tablespoons thyme, chopped
- 1 shallot, finely chopped
- Salt and pepper to taste
Procedure
- Place all the ingredients in a blender and whiz smooth.
- Cover and leave to stand for at least 2 hours at room temperature to let the flavors meld. Give a quick stir before serving.
See also:
Timothy Dzurilla - Dzurilla has been writing about food and food culture for 7 years for various on and off line newspapers. Currently in graduate school ...
