You'll be addicted to this sauce after the first bite. Full of flavor and the perfect match for anything grilled.
- ¼ cup chopped PARSLEY
- 3 tablespoons SHERRY VINEGAR
- 4 GARLIC cloves
- 2 tablespoons DRY OREGANO
- 2 teaspoons of crushed RED PEPPER FLAKES
- ¼ cup EXTRA VIRGIN OLIVE OIL
- ¼ cup CANOLA OIL
- Step 1 Mix everything together very well and let it rest for at least 1 hour before serving.
- Step 2 Use it within 5 days, the flavors get stronger as time goes by.
- Use this as a condiment in steak sandwiches and burgers
- Use on grilled vegies, meats and seafood
Chimichurri is a traditional Argentinean sauce that is a must have with “Asado”, if you don’t know what “asado” is, you’re missing out in life my friend. Argentina is one the top producers of meat in the world, and not only they produce it, they know how to cook it properly.
If you ever get the chance to experience a true asado, DO IT!! It’ll change your life. Just make sure you go very hungry and ready to eat a ton and a half of grilled meats.
The traditional Argentinean asado takes time and everything is serve right out the grill to be consumed in the moment, so don’t expect to have a big plate and a lot of food at once, is more of small bites of beef and sausages that the grill master gives you little by little. Be ready to taste tripe, kidney and sweetbreads, but you’ll also taste big pieces of meats cook to perfection.
All you do in the asado is eat for a few hours, until the charcoal is done, or the grill master is too drunk and full to keep cooking.
Everything that you taste in the asado is topped with chimichurri, which basically is, a mixture of herbs and garlic preserved in olive oil.
The first time I tasted a true chimichurri I was blown away, I grew up eating asado in Ecuador and of course, we do it different, not better or worse, just different.
When I was living in Miami, I had a friend from Argentina that was a cook at the restaurant I was working at and he invited me to an asado at his house. I agreed to go because he always talked about all the things he grilled, and it all sounded perfect to me. So, one day I had the chance to go and see for myself, and that was it!! Is one of the best eating experiences of my life. Of course, he wouldn’t let me touch the grill, because he was the grill master, and I was a guest. The only thing I was able to make was the chimichurri, under strict supervision of his wife. They showed me one by one the ingredients that go into the chimichurri and how to make it. They also said that as time goes by, the sauce will get a better flavor, and it’s true.
I recommend making chimichurri with one day in advance and have it with everything as you grill, is a game changer.
If you don’t have the chance to go to or make Argentinean asado, it’s okay but put it on your bucket list, in the meantime next time you turn your grill on make sure you have a pint of this sauce made so you can taste and see what I mean.
So, get your ingredients ready and LET’S GET COOKING!!