
In addition to a full cow-hide rug, one of the things I brought back was the recipe for this delicious chimichurri sauce that the Argentinians seem to put on everything. It can be used a marinade (and is particularly good with red meat, obviously) or as a sauce you spoon on later. Or both.
I know it's a hit on steak, but I also think it would make an incredible burger topping, or a killer sauce on top of lamb. Muy rico!
1 cup packed fresh flat-leaf parsley (I know I said I like the curly kind, but they always seem to use the flat-leaf in South America. I don't mess with perfection).
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 cloves garlic, peeled
3/4 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
Combine all the ingredients in the bowl of a blender or food processor and blend until combined. Or, for the smallest mess, combine in a bowl and mix using a hand blender.
2 comments:
One of my favorite sauces!
Thank you for inspiring many of us with this sauce recipe. After we tire of the Frankfurter ,Heinz relish and moutarde most definitely American this Fourth, the fine cuts of red meats will be BBQing luring your Chimichurri Sauce to the platter giving even more resonance to the memory of the Battle of the
River Plate { with apologies to Montevideo and Uruguay}.
Post a Comment