Chimichurri is a green sauce usually used with grilled meats. This pesto-like condiment originated in Argentina and is also commonly used in Nicaragua and Uruguay. Though some recipes include cilantro, many insist the original is made only with parsley. Chimichurri also makes an excellent marinade for grilled meats.
My buddy, Lee, a chemist and avid chimichurri fan, is the inspiration for my version of this sauce. It’s incredibly easy to make. Just make sure to use fresh ingredients, and it’s always a good idea to wash all the veggies before using.
1 bunch flat-leaf parsley, chopped
1/4 cup water
1 medium onion, chopped
3 cloves garlic, minced
3–4 tablespoons fresh oregano, leaves only (or 1 tablespoon dry)
1 tablespoon paprika
1 teaspoon crushed bay leaf
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
pinch red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Place all the parsley and the water in a food processor and begin to chop. When the parsley is in small pieces, stop the processor and add the remaining ingredients, except the vinegar and olive oil. Start the processor again and slowly pour in the vinegar, then the olive oil. Mix and chop, do not puree. Allow it to rest for at least 30 minutes, but overnight in the fridge is best.
I marinated 2 grass-fed beef ribeyes in chimichurri overnight. The next day, I let the beef come to room temperature and I wiped the marinade off the steaks. I discarded the marinade, then I re-seasoned the beef with a little salt and pepper and pan seared them, finishing them in a 350-degree oven until medium-rare. A little dipping of fresh chimichurri on the side.
Grass-fed beef ribeyes with chimichurri
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