Sunday, December 4, 2011

Chimichurri Sauce (or Marinade)

It is very easy to make HubbyGrouch happy: just give him beef and rice for dinner. He even said that the chimichurri sauce interfered with the pure beef taste that he likes so much. I, on the other hand, like to have some kind of sauce or seasoning on my meat. This sauce is very refreshing and tasty - not only with beef but also for pork, chicken, even fish. Plus, this is an easy and quick weekday dinner - if you use store-bought chimichurri it is even faster. Just fry the meat or fish you want, add some chimichurri and you're done. And don't forget to add a side salad!


Ingredients:
chimichurri
1/4 cup red wine vinegar
1/2 tsp salt
2 garlic cloves, minced
1 shallot, minced
1/2 red chili of choice, minced
1 cup minced fresh cilantro
1/2 cup minced fresh parsley
2 1/2 tbsp finely chopped fresh oregano
4-6 tbsp olive oil

1 pound steaks of your choice (I used sirloin tip steaks)
salt
pepper
olive oil

Whisk together all ingredients for the chimichurri. Season to taste with salt, set aside. Season steaks with salt and pepper on both sides. Heat 1-2 tsp oil in a skillet over medium heat. Add meat and cook about 5 minutes per side for well done. Serve with the sauce, rice and a side salad. If using chimichurri as a marinade, toss meat with  half the marinade, cover, and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Serve with remaining sauce.

(adapted from Bon Appetit)

1 comment:

  1. I love chimichurri but have never had a recipe until now. I will definitely make this!

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