Chimichurri for Braised and Grilled Meat
Chimichurri and grilled meats are a match made in end-of-summer-heaven. As we head into the fall months, chimichurri will brighten your braised meat. You need this in your refrigerator now! The bright flavors come from parsley and garlic. The wonderful acidity comes from vinegar and a dash of grainy mustard. I prefer mine chunky and not too spicy. You most certainly can puree the sauce and add chili peppers, too. Keep a container of chimichurri in your refrigerator and dress up your food from breakfast through dinner. Stir into your morning eggs. Toss into a salad...any salad... garden salad, cannellini bean salad or tuna salad. Swirl into greek yogurt to create a quick dip or sandwich spread. Add a tangy zip to your deviled eggs. Head to my chimichurri deviled egg recipe here. Add a dollop to a bowl of soup, and drizzle as a topping on grilled steak. How do you enjoy chimichurri? Share your chimichurri with me on Instagram @y_delicacies.
Chimichurri
Servings: 1 1/2 cups
5 cloves garlic
1 teaspoon kosher salt
2 cups flat leaf parsley, packed
1/2 cup cilantro
2 teaspoons grainy mustard
1 1/2 teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 cup red wine vinegar
1 cup olive oil
1. Place garlic and salt in the bowl of a food processor. Pulse until chopped. Add parsley, cilantro, mustard, red pepper, cumin, oregano, black pepper and wine vinegar and pulse until chopped. Add oil and process until well combined, about 15 seconds.
2. Pour chimichurri sauce into a bowl, cover and let sit at room temperature for 2 hours.
3. Pour into an airtight container and refrigerate up to one week.
Do Ahead: The chimichurri will keep in the refrigerator for up to 1 week.
Tips: Stir into your morning eggs. Toss into a salad...any salad... garden salad, cannellini bean salad and tuna salad, too. Swirl into greek yogurt for a quick dip or sandwich spread. Marinate veggies and toss on a grill. Add a tangy zip to your deviled eggs. Add a dollop to a bowl of soup. Drizzle as a topping on grilled steak.
