What’s that green stuff?

The first time I went to Fogo de Chao (a Brazilian steakhouse), the waiter put down a small bowl of green sauce in front of me. It looked like a cross between pico de gallo and salsa (can you tell I’m from Texas) but I didn’t know what to do with it.

I soon found out that in Argentinian cooking, they would put this green sauce – called chimichurri – on their meats. Chimichurri can be used as a marinade, basted while on the grill, or served alongside any kind of grilled meat. I prefer to use chimichurri on steak, but it works well on chicken as well.

Packed with parsley and garlic, this is one addictive sauce! It has an amazing flavor that adds a little zing to any meat.

Here’s an easy chimichurri recipe for you to make it at home.

Easy Chimichurri Sauce Recipe

Packed with parsley and garlic, this is one addictive sauce! It has an amazing flavor that adds a little zing to any meat.

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
4 cloves garlic (finely chopped or minced)
1-2 teaspoons dried red pepper flakes
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
½ teaspoon pepper

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. You can use it as a marinade or to baste our meats with chimichurri. Also, add a couple of tablespoons over your steak to serve.

sauce

Argentinian

chimichurri, marinade, sauce