Next weekend is the last big holiday weekend of summer and lots of us will plan get-togethers with friends to make the most of it. If your plans include a backyard barbecue and you want to wow the neighbors, consider giving your food a little South American flare.
Chimichurri is an aromatic Brazilian meat marinade that enhances the flavors of meats and smells amazing on the grill. It has the look and consistency of pesto – chunky and green – with rich flavors of fresh herbs and spices.
Here is a basic chimichurri recipe but you can play around with the proportions to suite your personal preferences:
- 1 bunch flat-leaf parsley, leaves only, chopped
- 4 cloves garlic, smashed and coarsely chopped
- ¼ c. oregano leaves, chopped
- ¾ c. olive oil
- 3 tbsp. apple cider vinegar
- 2 tsp. sea salt or smoked sea salt if available
- Black pepper to taste
- Red pepper flakes to taste
Mix ingredients and use immediately as a sauce or refrigerate and use as marinade for up to 24 hours.
Chimichurri can be used as a marinade and as a sauce to serve with grilled steak. Of course, you want to be sure to separate the batches if you are using chimichurri as both. You never want to use remaining marinade as a sauce. If you have extra, it can even be used as pesto and served with pasta.
Have a great holiday and enjoy time with family and friends!