Chimichurri sauce is an easy, bright and herbaceous oil-based condiment that is the perfect accompaniment to any grilled foods, from steak and chicken to even vegetables.
When it comes to condiments on almost any grilled food, I’m usually squarely on the “no way are you ruining this perfectly grilled meat with your Johnny-come-lately sauces and relishes.” Whether that’s A1 masking the smokiness of a beautiful steak, or mustard masking the spices of a bratwurst, I just don’t go for it.
The lone exception for me is the bright and herbaceous flavors of chimichurri. This South American oil-based condiment is the perfect accompaniment to any grilled foods, from steak and chicken to even vegetables. And what’s even better is that it’s as easy to make as simply chopping and stirring.
The base of the sauce is the herbs. I like to use a 50/50 mix of fresh cilantro and parsley that we finely chop, but feel free to experiment a little here. And if you’re one of those poor souls who tastes soap when they eat cilantro, just replace that with more parsley.After that, we want to add some other strong flavors, a few cloves of minced garlic, one minced Fresno chili (or you can use red pepper flakes), and a healthy splash of red wine vinegar. When you bring these together you’ll see that it’s a bit of a sticky mess and that’s where the oil comes in. The oil is what really brings all the flavors together, as well as giving us the consistency that we want. Go ahead and add about a quarter cup of oil at a time until you get a nice loose and silky texture. You can put all these ingredients in a food processor, but then you’ll end up with more of a baby food like texture that I find pretty gross myself.
The other beauty of this condiment is that it is 100% customizable. Think this is too garlicky? Drop a clove or two out. Want it spicier? Add another pepper. It really is hard to go wrong once you get the base of herbs and oil down.
So keep the A1 in the fridge, or better yet throw it away, because there’s a new steak companion in town.
BBQ ESSENTIALS (Chimichurri Sauce Edition)
1 bundle fresh parsley, finely chopped
1 bundle fresh cilantro, finely chopped (can be substituted for more parsley if you prefer)
4 cloves garlic, minced
1 red fresno chili pepper, minced (can be substituted for red pepper flakes)
3 tablespoons red wine vinegar
¾ cup of olive oil (add as needed to get desired consistency)
1 tablespoon salt
Black pepper to taste
- Add all ingredients above olive oil together then slowly add 3/4 cup oil to mixture until loose and silky
- Add salt and pepper to taste, adjust flavors as desired
So let us know what you think….did this recipe smoke the competition or go up in flames?