Chimichurri: Because It's Summer in Argentina

By Chuck Sudo in Food on Dec 27, 2007 3:26PM

For many of us the holiday season is marked by a weight gain that makes the freshman fifteen seem like a case of simple water retention, spurred on by the flood of baked goods that appear in homes and offices everywhere. But with the huge range of fresh vegetables, herbs, and great cuts of meat available year round in Chicago, the wind chill shouldn't keep you from enjoying some healthy foods. While grilling out may not be an option for some, you can make a delicious steak at home and top it with a flavorful Chimichurri sauce. Chimichurri is a garlicky Argentinian marinade and sauce typically served on beef or chicken. We've found it also tastes fantastic on shrimp and fresh vegetables (as seen in the picture of fresh corn on the cob and grape tomatoes mixed in with some Chimichurri).

For some tips on how to make a choice cut of steak tender and delicious, check out this entry on Steamy Kitchen which recommends a heavy salt treatment before cooking. Like, mascara on a whore heavy. Cook the steak to your personal liking.

What You Need

3/4 cup (packed) of fresh parsley
3/4 cup (packed) of fresh cilantro
1/2 cup olive oil
fresh lemon juice from 1 lemon
2-3 garlic cloves, peeled
3/4 teaspoon crushed red pepper
1/2 teaspoon salt

Combine all the ingredients and give them a whirl in your food processor until fairly well chopped but not fully pureed. Serve room temperature.

This simple recipe adds huge amounts of flavor to your dishes and can be easily tweaked to better suit your tastes. You could change the ratio of parsley to cilantro, substitute the lemon juice with red wine vinegar, or add a 1/2 teaspoon of ground cumin to add some smokiness to the sauce. If you're a vegetarian or simply have leftovers, mix the chimichurri with some beans in the food processor and make a great bean dip, instead. This Argentine condiment will quickly become a staple in your household!

- Thanks, Laura!