Chimichurri Sauce Argentina Recipes

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

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)

CHIMICHURRI SAUCE

Chimichurri Sauce image

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Provided by COOKINCOWGIRLS

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

Steps:

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g

CHIMICHURRI

Chimichurri image

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

Provided by chef blade

Categories Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

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).

ARGENTINIAN CHIMICHURRI RECIPE

Argentinian Chimichurri Recipe image

Argentinian Chimichurri sauce is a wonderful way to mix up your condiment routine. All at once citrusy, tart, garlicky, herby, and a tad bit spicy, this sauce makes a great marinade or topping for chicken, steak, fish, or pork as well as potatoes and vegetables.

Provided by Tiffany

Categories Main Course

Time 5m

Number Of Ingredients 10

Ingredients

½ cup cilantro
½ cup parsley
½ onion (diced)
1 teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tablespoon garlic
½ teaspoon Italian blend seasoning
½ teaspoon crushed red pepper flakes
⅓ cup oil
2 tablespoons red wine vinegar (or apple cider vinegar)

Steps:

Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 296 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ARGENTINIAN CHIMICHURRI

Argentinian Chimichurri image

Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes.

Provided by Olivia's Cuisine

Categories Condiments, Dressings and Sauces

Time 5m

Number Of Ingredients 8

Ingredients

1 cup finely chopped parsley (about half a bunch)
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
4 garlic cloves (minced)
1-2 red chili peppers (seeded and finely chopped)
3 tablespoons red wine vinegar
1 tablespoon lime juice
½ cup sunflower seed oil
Kosher salt and freshly ground pepper (to taste)

Steps:

Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
Taste for seasoning and adjust as needed.
Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

Nutrition Facts : ServingSize 2 tablespoons, Calories 130 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g

ARGENTINEAN CHIMICHURRI

Argentinean Chimichurri image

This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!

Provided by ryalibertino

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
⅓ cup minced shallot
⅓ cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

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.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g

CHIMICHURRI SAUCE A LA ARGENTINA #1

Chimichurri Sauce a la Argentina #1 image

This sauce can be used on anything from empanadas to grilled steak! Enjoy! Cook time is marinating time.

Provided by Sharon123

Categories Sauces

Time 22m

Yield 3 cups, about

Number Of Ingredients 11

Ingredients

1 chopped sweet pepper
1 chopped skinned and seeded tomatoes
1 chopped onion
2 cloves chopped garlic
2 chopped bay leaves
2 tablespoons chopped parsley
1/2 cup oil
1 cup vinegar
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 teaspoon oregano

Steps:

Combine both mixtures and mix thoroughly.
Cover and leave for 12 hours before using.
It will keep for several weeks in the refrigerator.

Nutrition Facts : Calories 372.9, Fat 36.6, SaturatedFat 4.8, Sodium 782.5, Carbohydrate 8.7, Fiber 2, Sugar 4.4, Protein 1.3

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

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.

ARGENTINE CHIMICHURRI SAUCE

Argentine Chimichurri Sauce image

Keep chimichurri sauce in a bottle with a cork in which a small hole has been drilled; shake it over a mixed grill as it cooks.

Provided by Martha Stewart

Yield Makes 1 pint

Number Of Ingredients 7

Ingredients

1 cup coarsely chopped fresh garlic
1/2 cup coarsely chopped fresh oregano leaves
1/4 cup coarsely chopped parsley
2 tablespoons achiote paste or ground annatto seed (available at spice markets or Latin food stores)
2 red serrano chilies, finely chopped
1/4 cup red-wine vinegar
1 cup olive oil

Steps:

Mix together all ingredients and refrigerate, tightly sealed, for a week before use.

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