Argentine Chimichurri Steak Sauce

Can you take the heat? Sure you can.


Now I've never been to Argentina, but while I was living in La Paz I was introduced to this amazing Argentine concept: a 'parrilla'. A 'parrilla' is Argentina's answer to a steakhouse. A gigantic open-flame grill serving up LOTS of meat to hungry eaters. They are popular all over Latin America, though especially in Argentina.

Argentina is actually the second-largest consumer of beef in the world! That's no surprise, given that they produce the best quality, free-grazing beef in the world. Superior quality yet so much cheaper compared to European standards! When I went to a parrilla in La Paz I would pick up a 'Lomo Argentino' - a foot-long flame-grilled sirloin steak sandwich - for just 3! It would come with a garland of french fries and this curiously green hot sauce...


The sauce, called 'chimichurri', is an incredibly fresh-tasting, hard-hitting, herbal hot sauce from Argentina. It uses the fresh grassiness of parsley and oregano, combined with sharp lemon juice and vinegar which amplify the natural sweetness of a juicy steak. Finally, it's rounded off with a punch of chilli to add a dazzling Latin heat! Like any traditional recipe, there are infinite family variations of chimichurri, but this one is the skeletal recipe. You can absolutely modify it to your taste: take out the chilli if you prefer, swap the lemon for lime juice or add some fresh mint to make a lamb-tailoured chimichurri! There's so much creativity at your fingertips with this one!


This sauce is ideal with with a thick, juicy sirloin steak straight off the grill, but there's no harm in eating it with some grilled chicken or roast lamb. I used some the day after to make ham & chimichurri sandwiches, which were marv! You could also turn leftovers into a zingy vinaigrette dressing - just add an extra tablespoon or two of red wine vinegar and olive oil until runny.


My recipe will make enough sauce to dress up two large steaks very nicely, with some spare for leftovers. It will last 3-4 days in an air-tight jar, intensifying in flavour and heat as it sits in the fridge.
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- What You'll Need -
+ 2 small bunches/packets of fresh Flat-Leaf Parsley +
+ 1 teaspoon of Dried Oregano +
+ 2 Spring Onions +
+ 2 Cloves of Garlic +
+ 1 Green Chilli +
+ Juice of a large Lemon (4 tablespoons) +
+ 1 tablespoon of Red Wine Vinegar +
+ 2-3 tablespoons of Extra Virgin Olive Oil +
+ 1/2 teaspoon of Sea Salt +
+ 1/2 teaspoon of Black Pepper +
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1. Simply tear your parsley into handful-size clumps and tuck into a food processor/blender/NutriBullet.


Really cram it in - this will give the blades the best chance at shredding everything.

2. Let's get the knifework out of the way. There's not a lot of it really!


Peel the skin off the two cloves of garlic and cut the top and bottom from your 2 spring onions, so you're left with the white piece.


As for the green chilli. Cut the head off the chilli and cut the chilli in half. The heat lies in the seeds, and they are incredibly hot! I scrape out about 2/3 of the seeds and scrape the other 1/3 into the processor to add heat to the sauce. I consider this medium-spicy, if you want to be a badboy, add more seeds. Push it, badboy.

This is all the chopping you need to do! Simply throw your chilli, spring onions and garlic into your processor or blender to wait.

3. Into your processor or blender, add in the rest of the ingredients: red wine vinegar, olive oil, lemon juice, oregano, sea salt and black pepper.


Press everything down into the bottom of the blender, and now we're ready to blitz!

4. Blend until everything is a vibrant, green mulch, like below:


You may need to stop and scrape down the sides of the container once or twice if you have any fly-away leaves of parsley!

5. Once you have your shocking green chimichurri, you're ready to start spreading it on things!


I recommend leaving it in the fridge for 24 hours first. That way the flavours intensify and the heat of the chilli really comes out to play!

Hope you enjoy!

Anthony :)

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