Say Chimichurri! Bringing Argentine Delight to Your Summer Table

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Exotic meets exotic. Some sliced bison steak topped with homemade chimichurri.

Much like with “flapjacks”, it’s fun to say Chimichurri. Want to know what’s more fun? Adding pop, kick and flair to your grilled goodies this summer! A plain ol’ hunk of grilled protein dresses up nicely in this simple but deliciously garlicky Argentine sauce, and whipping it up takes minutes. Gather the ingredients, your food processor and a medium-sized bowl, and you’ll quickly be adding layers of dimension to steak, chicken, pork or salmon. Like to get exotic? I did with outstanding results, topping bison steaks and even duck breast with homemade chimichurri.

 

 

The Recipe

3/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 cup fresh parsley
2 Tbsp dried oregano
1 ½ tsp ground cumin
1 tsp salt
1/2 Tbsp garlic
1/2 tsp pepper sauce (such as Tabasco)

Puree the ingredients in a food processor, transfer to a bowl, let stand. At room temperature, stir the sauce and generously spoon onto finished meats and fish.

Some Secret Purveyors

When it comes to olive oil and pepper sauce, go with your high-quality favorites. But for a little insider’s scoop on acquiring outrageous dried oregano, I suggest a Greek version you can purchase on the Mary’s Secret Ingredients website. I’ve mentioned Harmonian oregano in the past, and I mention it again here for the sassy, devilish character it added to my chimichurri.

And you may have noticed that I used words like bison and exotic in the paragraph above. Discover for yourself my current favorite artisan and exotic meats purveyors by checking back next week for a special post profiling my Fab Four. Bon Appetit!

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