Best Chimichurri Recipes

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

EASY CHIMICHURRI

Steps:

• Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
• Refrigerate until flavors have blended, about 2 hours.

CHURRASCO STEAK WITH CHIMICHURRI

Steps:

• For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
• For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
• Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
• Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.

CHEF JOHN'S CHIMICHURRI SAUCE

Steps:

• Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
• Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
• Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill to medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Steps:

• Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
• Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
• Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

CHIMICHURRI SAUCE FOR STEAKS

Steps:

• In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

CHIMICHURRI

Steps:

• Pulse parsley in processor to chop.
• Add remaining ingredients and blend.
• Separate sauce into equal parts.
• (Use half for basting or marinade).
• (Use other half for table service).

CHIMICHURRI CHICKEN

Steps:

• Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
• Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
• Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
• Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
• Serve with remaining chimichurri spooned over top.

DRY CHIMICHURRI RUB

Steps:

• Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
• * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

ARGENTINEAN CHIMICHURRI

Steps:

• Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Prepare grill according to manufacturer's instructions.
• Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
• Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
• Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
• For Chimichurri Sauce:.
• Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

STEAK WITH CHIMICHURRI SAUCE

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

STEAKS WITH CHIMICHURRI

Steps:

• First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
• Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
• Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
• Slice the steak. Serve it with the chimichurri on the side.

ARGENTINIAN STEAK WITH RED CHIMICHURRI

Steps:

• Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
• Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
• Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
• Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
• Place steaks into marinade and refrigerate for 6 hours, to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

EASY CHIMICHURRI SAUCE

Steps:

• Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
• Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
• Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

CHIMICHURRI SAUCE

Steps:

• Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
• Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
• Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
• Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
• Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
• Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
• Serve the steak alongside the Chimichurri Sauce.

CHIMICHURRI SAUCE

Steps:

• Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.