Edit ModuleShow Tags

FreshTartSteph Recipe: Chimichurri, Part II


Published:

I posted a chimichurri recipe here once before, back in February of 2011, upon returning from a trip to Costa Rica. I fell into a deep craving while on that trip, eating the local twist on this classic Argentian sauce on everything that I touched. While the recipe that I posted is bright and snappy, I've grown to prefer this version, mellowed with salt water (salmuera) via the fantastic cookbook Seven Fires: Grilling the Argentine Way by Francis Mallmann.

Not only is this sauce a perfect way to use up bunches of fresh parsley and oregano from the garden, it sits nicely in the fridge for 2-3 weeks, improving with age. Spoon it over strips of steak or vegetables hot off the grill, wrap in fresh corn tortillas, and feast away. Or, make everyone's favorite potato salad by tossing still-warm new potatoes, boiled in their jackets, with the chimichurri, and shower the whole with chopped hard-cooked eggs. While the sauce is traditionally served with beef steak, it's equally delicious served with grilled chicken or fish.

Happy grilling 4th everyone!
 

Chimichurri

Recipe adapted from Seven Fires: Grilling the Argentine Way by Francis Mallmann
Makes about 2 cups

1 c. water
1 Tbsp. coarse salt
1 head garlic, separated into cloves and peeled
1 c. packed fresh flat-leaf parsley leaves
1/2 c. basil
1/2 c. cilantro, stems removed
1 c. fresh oregano leaves
2 tsp. crushed red pepper flakes
4 alspice berries ground in spice grinder
1/4 c. red wine vinegar
1/2 c. extra-virgin olive oil

To make the salmuera (salt water), bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from heat and cool to room temperature.

Mince the garlic very fine and put in a medium bowl. Mince the parsley, basil, cilantro, and oregano leaves and add to the garlic. Add the red pepper flakes and ground allspice. Whisk in the red wine vinegar and then the olive oil. Whisk in the salmuera.

Transfer to a jar wth a tight-fitting lid. Store in the refrigerator. Chimichurri is best prepared at least 1 day in advance so that the flavors have a chance to blend. The chimichurri can be kept refrigerated for up to 2-3 weeks.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

VOTE: Girl Scouts Team Up with Hi-Lo Diner

Girl Scout cookie pies, donuts, and shakes—and you choose the local troop to get the sale

Pepito’s to Become El Burrito Minneapolis

The Pepito’s/Parkway Theater combo is sold to local entrepreneurs who have a restaurant tenant and theater remodeling plans.

James Beard Semifinalists Are Cheaper by the Dozen

Ten chefs and two restaurants were named to the 2018 James Beard Award semifinalist list

Banana Pudding Pie Recipe

Make some new sweet memories with a retro dessert

Bonterra Vineyards and the Future of Organic Farming

Learn how Bonterra Organic Vineyards set the standard for organic winemaking, then sample Bonterra at this year's Food & Wine Experience March 3-4, 2018

10 Best Friday Fish Fries for Lent

Christian or not, get your fried fish here around the Twin Cities

3 Things to Eat This Week: Valentine's Edition

If you forgot to make reservations for Valentine's Day week, you're not too late—these, ahem, romantic spots will still have you

Kimchi and Gruyère Pizza Recipe

Step up your pizza game with outside-the-box homemade pie

Great Breakfast with Great Coffee

Stellar food, top-tier coffee—at these Twin Cities restaurants
Edit ModuleShow Tags
Edit ModuleShow Tags