I felt a sudden panic – I had to have a chimichurri sauce recipe. When a good friend introduced me to chimichurri a couple years back in San Diego I fell in love with it. It’s so simple and fresh and the flavors are so rich. When I got back home, I couldn’t find chimichurri locally. And the old Argentine man I met in San Diego made it clear I wasn’t getting his recipe. So deconstructing and creating chimichurri went to the top of my to-do list.
As with most of my new food obsessions, I made chimichurri a quest. Sound silly? Not if you want to turn flank steak into something people crave and not just eat – then it’s a priority. As usual, my family and friends had to endure repeated batches until I was satisfied with my chimichurri recipe. I knew I had a keeper when my son started requesting it by name. It wasn’t until we had pizza one night that I realized chimichurri is so much more versatile than the traditional use. Yeah, it is absolutely the best steak marinade, but it’s great on lots of things. It works on pretty much any meat, especially chicken breasts. And if you drizzle it, spoon it or dip your pizza in it, you’ll elevate your pizza experience to a whole new level. Enjoy it and as always please write me a line and tell me how it turned out for you and how you made it your own. If you leave questions in the comments section I will respond.
1 cup Italian parsley
1/2 cup cilantro
2 garlic cloves, minced
1/2 cup red wine vinegar
1 tsp salt
1 tsp sea salt
2 tsp dried red pepper flakes
1/2-1 tsp lemon juice
With a sharp knife coarsely chop parsley and cilantro and place in a bowl. Add garlic, red wine vinegar, salts, red pepper and lemon juice. With a spoon mix well and let sit for 15-20 mins. Serve or store in an airtight container in refrigerator for up to 5 days.
**remember for best results no food processors or blenders allowed 🙂