Chimichurri, where have you been all my life? Seriously, I can’t believe we only recently discovered this tangy, flavorful taste sensation.
Apparently, grilled meats in Argentina are never served without a side of chimichurri. And having tasted it, I can see why!
This brightly colored sauce (that also doubles as a marinade) traditionally features fresh parsley, oregano, garlic, oil and vinegar with a hint of chili pepper – although the variations are endless.
In fact, there really is no one right way to make it. Some prefer more garlic for extra bite, while others prefer no garlic and instead focus solely on fresh herbs. My version pairs fresh cilantro with flat-leaf parsley to create subtle citrusy undertones.
Our favorite way is to enjoy this tangy, peppery sauce is to use it as both a marinade and a condiment on meat-n-veggie kebobs. As a marinade, it brings an amazing depth of flavor to beef, poultry, fish and sausage. As a sauce, we like to lightly drizzle it over finished grilled foods for a fresh zip of bold flavor.
I encourage you to experiment in creating your own signature chimichurri – it’s truly a culinary endeavor worth pursuing!
- 1 cup loosely packed organic flat-leaf parsley leaves and tender stems
- 2 tbsp packed organic cilantro leaves and tender stems
- 3-4 cloves garlic, crushed
- 1 tsp sea salt
- 1/8 to 1/4 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1.25 pounds of meat or poultry of your choice, such as
- • grassfed beef sirloin steak, OR
- • organic boneless, skinless chicken breasts, OR
- • nitrate-free Italian sausage (or use a combo of meats)
- 1 large organic zucchini, thick-sliced
- 1 large red bell pepper, cut into 2-inch pieces
- 1 large yellow bell pepper, cut into 2-inch pieces
- 10-12 organic cherry or grape tomatoes
- In a food processor, pulse together the fresh parsley, cilantro, crushed garlic, salt, red pepper flakes and vinegar. Then, pulse in the olive oil, making sure to not over process or sauce will emulsify. (Note: The marinade can be made ahead of time and refrigerated for up to three days.)
- Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef, chicken and/or sausage chunks to no more than 2x2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – red onion and mushrooms make delicious additions!)
- Next, set aside about 2-3 tablespoons of the chimichurri for use as a condiment to accompany your grilled kebobs, if desired.
- Then, brush the remaining chimichurri sauce onto the kebobs. Cover the marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)
- When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook chimichurri kebobs over medium heat about 3-5 minutes. Then carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness.
- Remove from grill and cover with foil. Allow meat to set for a few minutes before serving. Then, lightly drizzle a little of the chimichurri over the top of the kebobs, if desired. These kebobs pair beautifully with a side of baja-style rice.
- Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.
Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!
Kristi Stanton says
We live in Southern Argentina and yes, it is totally true…NO grilled meat is served without YUMMY chimichurri…there are lots of variations of it depending on personal taste and regional differences but they are all yummy (as if Argentine beef really needed any flavor additions!!) Thank you for your ministry!! By the way, I do have a question regarding several of your GF recipes. We cannot get nut flours here so can I use whole grain flours instead?
Hi, Kristi. So great to have a friend in Southern Argentina. Welcome! Glad my chimichurri recipe made the cut. (And yes, I wish we had some fresh Argentine beef here!) To answer your question, unfortunately whole grain flour and nut flours cannot be interchanged with a one-to-one ratio. I really wish that were the case. When using nut flours, the ratios of liquids and eggs are different that when baking with gluten-based flours. So the better option is to find whole grain recipes from a cookbook or whole grain blogger. You can attempt to make your own blanched almond flour using blanched almonds, if those are available. Here’s a tutorial, if you’re interested. Blessings, Kelly 🙂
These are so delicious. The baja rice is fantastic too. We’ll be making both of these recipes several times this summer. I love how it’s a meat stretcher too.
Thanks for sharing!
You are so welcome! Appreciate your kind words! 🙂