Best Argentine Chimichurri Sauce Recipes

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ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentine-Style Beef with Chimichurri Sauce image

Categories     Beef     Onion     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Parsley     Oregano     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

  • For chimichurri sauce:
  • Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  • For beef:
  • Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
  • Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
  • Place 1 skewer on each plate. Pass chimichurri sauce alongside.

COPYCAT OUTBACK STEAKHOUSE ARGENTINE CHIMICHURRI SAUCE



Copycat Outback Steakhouse Argentine Chimichurri Sauce image

Make and share this Copycat Outback Steakhouse Argentine Chimichurri Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Sauces

Time 10m

Yield 1 1/2-1 3/4 cups

Number Of Ingredients 11

1 cup flat leaf parsley, chopped fine
1/2 cup cilantro, chopped fine
2 tablespoons thyme, stemmed and chopped fine
1/2 cup white onion, minced
1 cup extra virgin olive oil
1 tablespoon garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
2 teaspoons kosher salt or 2 teaspoons sea salt
1/2 teaspoon cumin
1 teaspoon fresh ground black pepper

Steps:

  • In a food processor combine all ingredients.
  • Puree until fine and smooth, around 2 minutes.
  • Place in a covered dish and chill for 1 hour, up to three days.

CHIMICHURRI (ARGENTINE PARSLEY-GARLIC SAUCE FOR GRILLED MEATS)



Chimichurri (Argentine Parsley-Garlic Sauce for Grilled Meats) image

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Recipe #456280. You can also use chimichurri as a marinade. Please note that the sauce is usually refrigerated for several days before using. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1 bunch parsley, roughly chopped
8 garlic cloves, crushed
1 teaspoon oregano
2 tablespoons paprika (optional)
1/4-1/2 teaspoon cayenne pepper
1 -2 teaspoon salt
1/3 cup red wine vinegar (use sherry vinegar for a more subtle flavour)
3/4 cup olive oil

Steps:

  • Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
  • Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.

ARGENTINE BBQ SAUCE ''CHIMICHURRI''



ARGENTINE BBQ SAUCE ''CHIMICHURRI'' image

Number Of Ingredients 7

1 GARLIC
1 PAPRIKA
1 PARSLEY
1 OREGANO
1/2 OLIVE OIL
1/2 VINEGAR
1 CHILLI FLAKES

Steps:

  • CHOP THE GARLIC AND PARSLEY FIRST, THEN COMBINE ALL THE INGREDIENTS. ADD THE VINEGAR, AND LAST THE OLIVE OIL.

ARGENTINE SIRLOIN WITH CHIMICHURRI SAUCE



ARGENTINE SIRLOIN WITH CHIMICHURRI SAUCE image

Categories     Beef

Yield 4 Servings

Number Of Ingredients 18

Chimichurri sauce:
6 Garlic cloves, peeled and chopped
3 Fresh bay leaves, stems removed
1 Poblano chile, seeded and coarsely chopped
1 Jalapeno chile, seeded and cut in 1/2 inch slices
1/3 C Italian parsley, chopped
1/4 C Fresh oregano, roughly chopped
1/4 C Fresh basil, roughly chopped
1/4 C Sherry wine vinegar
1/2 C Extra-virgin olive oil
Salt to taste
Marinade / Sirloin:
2 1/2 lb Sirloin
2 Shallots, peeled, cut in 1/4 inch slices
4 Strips lemon zest
Freshly ground black pepper to taste
1/4 C Extra-virgin olive oil
Kosher salt to taste

Steps:

  • Chimichurri sauce: Puree all ingrediants in food processor until coarse. Season to taste and set aside. Sirloin: Place sirloin and next four ingrediants in an airtight container and shake to mix. Let sit in refrigerator 4 hours to overnight. Preheat grill to medium high for 15 min. Remove sirloin from marinade and season with Kosher salt and let sit to room temperature. Grill 8 minutes per side for medium rare, 10 minutes for medium. Let sit 20 minutes before slicing and serving with Chimichurri sauce.

CHARCOAL-GRILLED ARGENTINE STEAKS WITH CHIMICHURRI SAUCE



CHARCOAL-GRILLED ARGENTINE STEAKS WITH CHIMICHURRI SAUCE image

Categories     Beef     Dinner

Yield 6-8 Servings

Number Of Ingredients 15

Chimichurri Sauce
¼ cup hot water
2 ts dried oregano
2 ts kosher salt
1 1/3 cups loosely packed flat leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed (2 tbs)
½ ts red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
Steak
1 tbs cornstarch
2 tbs kosher salt & ground black pepper
4 boneless strip steaks, 1 ½ " thick (about 1 lb each)
4 (2") unsoaked wood chunks

Steps:

  • SAUCE Combine hot water, oregano & salt in small bowl; let stand 5 minutes to soften. Pulse herbs, garlic and red pepper flakes in food processor until coarsely chopped. Add water mixture & vinegar & pulse briefly to combine. Transfer to medium bowl and slowly whisk in oil until emulsified. Cover and let stand at room temp at least 1 hour if serving now STEAK Combine cornstarch & salt in small bowl. Pat steaks dry with towels & place on wire rack set in rimmed baking sheet. Rub entire surface with cornstarch mixture & place steaks, uncovered, in freezer until very firm, about 30 minutes. Light egg and get hot. Before cooking steaks, place wood chunks directly on top of coals, spacing evenly around perimeter of grill. Put grate over and close grill until hot, 5 minutes. Scrape grate. Season steaks with pepper. Place on grill, cover & cook until steaks begin to char, 2 - 3 minutes. Uncover, flip steaks, cooking until 2nd side beginning to char, 2 - 3 minutes. Flip again and cook until 1st side well charred, 2 - 3 minutes. Flip one last time and cook until second side is well charred and temp into center of steak is 115/rare (2 minutes), 120/med rare (4 minutes). Transfer to a plate and rest under loose foil for 10 minutes. Slice & serve with sauce.

ARGENTINE CHIMICHURRI SAUCE



ARGENTINE CHIMICHURRI SAUCE image

Number Of Ingredients 9

6 tablespoons olive oil
2 tablespoons red wine vinegar
1 large handful of flat leaf parsley, finely chopped (loosely packed, it's about 1/3 cup)
1 tablespoon fresh thyme leaves, finely chopped
1 teaspoon toasted cumin, optional
juice of 1/2 lemon
1/2 teaspoon dried red while flakes
1 clove garlic, peeled and crushed but left whole
salt, pepper to taste

Steps:

  • 1. Combine all the ingredients in a jar with a lid. Close jar and shake vigorously to mix. Taste and adjust seasoning to your preference. (If you prefer a smoother consistency, use a blender to puree the chimichurri, adding the smashed garlic clove afterward for subtle flavor, or including it when you puree, if you prefer more bite.) 2. Let chimichurri sit while you prepare the rest of dinner, to allow the flavors to meld. Discard the garlic clove and shake again before serving alongside our favorite grilled meats of vegetables.

CHIMICHURRI SAUCE (ARGENTINE)



CHIMICHURRI SAUCE (ARGENTINE) image

Categories     Condiment/Spread     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Father's Day     Dinner

Number Of Ingredients 10

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Steps:

  • Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don't find emulsification aesthetically pleasing with chimichurri. If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will

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Argentine Chimichurri sauce is a popular condiment in Argentina, and it has gained worldwide acclaim for its unique flavor and versatility. It is typically made with finely chopped fresh herbs, garlic, vinegar, and spices, with variations in ingredients and proportions depending on regional preferences. The sauce is usually served with grilled meats, but it can also be used as a marinade, salad dressing, or dipping sauce. In this article, we will explore the origins, ingredients, flavors, and uses of Chimichurri sauce in Argentine cuisine and beyond.

Origins of Chimichurri Sauce

The exact origin of Chimichurri sauce is unclear, but most scholars agree that it is an adaptation of the condiment used by the gauchos (Argentine cowboys) in the Pampas region in the nineteenth century. The gauchos would grill meats on open fires and mix herbs and spices to enhance the taste and tenderness of the meat. The word "chimichurri" may have derived from the Basque term "tximitxurri," meaning "a mixture of several things in no particular order."

Ingredients and Variations

While the main ingredients of Chimichurri sauce are herbs, garlic, vinegar, and oil, there are many variations in the types and proportions of these ingredients. Some traditional and popular herbs used in Chimichurri sauce include parsley, oregano, cilantro, and thyme. Fresh garlic is a must in Chimichurri sauce, and some recipes also call for onion or shallots. The type of vinegar used can also vary, with some recipes using red or white wine vinegar, while others use apple cider vinegar or lemon juice. Oil is another crucial ingredient, and some recipes suggest using olive oil, while others use vegetable oil or a blend of both. Other variations in Chimichurri sauce include the addition of chili peppers for spice, bell peppers for sweetness, or tomato for acidity. Some recipes also call for a touch of honey or sugar to balance the flavors. In Argentina, Chimichurri sauce can vary by region, with some areas adding more parsley, and others using more oregano or cilantro.

Flavors and Tastes

The flavor profile of Chimichurri sauce is bold and complex, with a balance of herbaceous, tangy, garlicky, and spicy notes. The fresh herbs give it a bright and grassy taste, while the vinegar adds depth and acidity. The garlic and chili peppers provide a pungent and spicy kick, which is toned down with the addition of oil. When made correctly, Chimichurri sauce should have a vibrant green color and a thick, pourable consistency.

Uses of Chimichurri sauce

As mentioned before, Chimichurri sauce is most commonly used as a condiment for grilled meats, especially beef, in Argentina. The thick and zesty sauce complements the rich and smoky flavors of the meat, enhancing its taste and texture. It is also commonly served with sausages, roasted chicken, pork, or fish. In addition, Chimichurri sauce can be used as a marinade for meats, seafood, or vegetables. By leaving the food to marinate in the sauce for a few hours or overnight, the flavors can penetrate deeply into the ingredients, providing a more intense taste. Chimichurri sauce is not limited to just meat dishes, however. It can be used as a salad dressing, providing a refreshing and herbaceous flavor. It can also be used as a dipping sauce for bread, vegetables, or chips, or as a spread for sandwiches or burgers. Chimichurri sauce can even be used as a topping for pizzas or pasta or as a base for condiments such as aioli or mayonnaise.

Conclusion

In summary, Argentine Chimichurri sauce is a versatile and flavorful condiment that has become an international sensation. Its origins as a gaucho recipe have evolved into a staple of Argentine cuisine, and its diversity of ingredients and variations have allowed it to adapt to various dishes and tastes. Whether as a marinade, salad dressing, or dipping sauce, Chimichurri sauce adds a zesty and herbaceous kick to any meal.

Valuable Tips for Making Argentine Chimichurri Sauce Recipes

Argentine chimichurri sauce is a delicious and versatile condiment made from a blend of herbs, spices, and tangy vinegar. It is traditionally served with grilled meats, but it can also be paired with roasted vegetables, seafood, or used as a marinade. Here are some valuable tips to help you make the perfect chimichurri sauce:
1. Use Fresh Herbs
The key to a flavorful chimichurri sauce is using fresh herbs. While you can use dried herbs in a pinch, the fresh varieties will give your sauce a brighter, more vibrant flavor. Some common herbs used in chimichurri sauce include parsley, oregano, and cilantro.
2. Don't Overdo the Garlic
Garlic is an essential ingredient in chimichurri sauce, but too much can overpower the other flavors. Use the amount called for in your recipe, or start with a small amount and add more to taste.
3. Choose Your Oil Wisely
The oil you use in your chimichurri sauce can affect the final flavor. Many recipes call for olive oil, which adds a rich, buttery taste. However, you can also experiment with other oils, such as sunflower or grapeseed oil. Be sure to use a high-quality oil for the best results.
4. Find the Right Vinegar
Vinegar adds a tangy acidity to chimichurri sauce. Many recipes call for red wine vinegar, which pairs well with the bold flavors of the herbs and garlic. However, you can also try using other types of vinegar, such as apple cider or white wine vinegar.
5. Customize to Your Taste
Chimichurri sauce is a versatile condiment that can be customized to your taste preferences. If you like a spicier sauce, add some red pepper flakes or a chopped jalapeno pepper. If you prefer a milder taste, start with a small amount of garlic or omit the chili flakes altogether.
6. Let the Flavors Marinate
Chimichurri sauce is best when the flavors have had time to meld together. After preparing the sauce, let it sit in the refrigerator for at least an hour before using. This will allow the herbs, garlic, and vinegar to come together for a more flavorful sauce.
7. Experiment with Different Herbs
While parsley and oregano are the most common herbs used in chimichurri sauce, you can experiment with other herbs to create a unique blend of flavors. For example, try adding fresh mint or basil to your sauce for a twist on the traditional recipe.
8. Use a Food Processor
While you can make chimichurri sauce by chopping the herbs and garlic by hand, using a food processor will make the process much easier. Simply add all the ingredients to the processor and pulse until well combined.
9. Store in a Glass Jar
To keep your chimichurri sauce fresh, store it in a glass jar with a tight-fitting lid. This will help prevent air from getting in and keep the flavors intact. Store in the refrigerator for up to a week.
10. Use as a Marinade
Chimichurri sauce can be used as a marinade for a variety of meats and vegetables. Simply slather the sauce over your protein of choice and let it marinate for at least an hour before grilling or roasting. This will infuse the flavors throughout the food for a delicious and flavorful meal.
Conclusion
In conclusion, chimichurri sauce is a versatile and flavorful condiment that can elevate any meal. By using fresh herbs, balancing the garlic and vinegar, and experimenting with different flavors, you can create a unique and delicious version of this traditional sauce. And with these valuable tips, you'll be well on your way to perfecting your chimichurri sauce recipe.

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