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Argentinian Chimichurri

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Argentinian Chimichurri

Approx. 20 mins

Ingredients

    BBQproof’s Chimichurri
    • 3 garlic cloves

    • 2 tbsp. fresh parsley

    • 2 tbsp. fresh oregano

    • ½ red pepper (seeded)

    • 1 lime, juiced (2 tbsp.)

    • 1 tbsp. fresh chives

    • 1 onion

    • 2 tbsp. red wine vinegar

    • 7 tbsp. olive oil

    • Salt and pepper to taste

    Jord Althuizen’s Chimichurri
    • 6 garlic cloves

    • 3 fresh bay leaves

    • 2 fresh green Jalapeño peppers (including seeds)

    • 1 red pepper (including seeds)

    • 1 bunch of curly parsley

    • 1 bunch of flat-leaf parsley

    • ½ bunch of fresh oregano

    • ¼ bunch of coriander

    • 1 tbsp. coarse sea salt

    • Freshly ground black pepper

    • 5 tbsp. white wine vinegar

    • 11 tbsp. olive oil

Argentinian Chimichurri

Argentinian Chimichurri

We believe that Chimichurri is the best, if not the only, sauce for steak! Of course, a nice steak doesn’t need any sauce – meats such as Picanha steak, prime rib, or rib eye, are incredibly flavorsome as they are. Most sauces are pretty dominant, so adding a sauce to these lovely meats might hide their tantalizing meaty taste – and thus, ruin it. Usually, some salt and pepper are all you need to season these pieces of meat. However, there is one big exception: Chimichurri sauce.

Originating in Argentina and Uruguay, this sauce enhances the flavor of the beef. The first time I encountered Chimichurri was at an Argentinian restaurant. I was blown away by this fresh, slightly sour sauce served next to the meat. Being my usual curious self, I just had to know what this beautiful and flavorsome sauce was all about (so I could try and recreate it at home). The chef came around to explain to me that I just had made my acquaintance with the lovely Chimichurri sauce. He went on to tell me that every Argentinian household has their own variant of it!

Inspired by this, we started trying to make it in our own kitchen. We browsed through endless recipes on the internet and finally came up with a recipe that suited our tastes and preferences. This wasn’t too easy since the degree of sourness is entirely up to you – we had to keep tasting it to decide which composition of flavors we liked best. Since we got quite inspired, we don’t simply want to provide you with our own recipe, but with BBQ master Jord Althuizen’s recipe as well. Two weeks ago, we bought his amazing book “Smokey Goodness – The Ultimate BBQ Book” (he collaborates with Herman den Blijker Grillmasters). His version of Chimichurri is seriously good as well!

Preparation

Preparation

Approx. 20 mins

Preparing Chimichurri takes some time and cutting action; finely chop all ingredients and stir them together.
Taste the sauce to check if it’s perfect to your own taste and add some salt and pepper if desired.

Prepare the Chimichurri at least 1 day before eating and place in the fridge to allow the flavors to develop.

Nicole Schonewille

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Approx. 20 mins

Necessities

    BBQproof’s Chimichurri
    • 3 garlic cloves

    • 2 tbsp. fresh parsley

    • 2 tbsp. fresh oregano

    • ½ red pepper (seeded)

    • 1 lime, juiced (2 tbsp.)

    • 1 tbsp. fresh chives

    • 1 onion

    • 2 tbsp. red wine vinegar

    • 7 tbsp. olive oil

    • Salt and pepper to taste

    Jord Althuizen’s Chimichurri
    • 6 garlic cloves

    • 3 fresh bay leaves

    • 2 fresh green Jalapeño peppers (including seeds)

    • 1 red pepper (including seeds)

    • 1 bunch of curly parsley

    • 1 bunch of flat-leaf parsley

    • ½ bunch of fresh oregano

    • ¼ bunch of coriander

    • 1 tbsp. coarse sea salt

    • Freshly ground black pepper

    • 5 tbsp. white wine vinegar

    • 11 tbsp. olive oil

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