I posted a chimichurri recipe here once before, back in February of 2011, upon returning from a trip to Costa Rica. I fell into a deep craving while on that trip, eating the local twist on this classic Argentian sauce on everything that I touched. While the recipe that I posted is bright and snappy, I've grown to prefer this version, mellowed with salt water (salmuera) via the fantastic cookbook Seven Fires: Grilling the Argentine Way by Francis Mallmann.
Not only is this sauce a perfect way to use up bunches of fresh parsley and oregano from the garden, it sits nicely in the fridge for 2-3 weeks, improving with age. Spoon it over strips of steak or vegetables hot off the grill, wrap in fresh corn tortillas, and feast away. Or, make everyone's favorite potato salad by tossing still-warm new potatoes, boiled in their jackets, with the chimichurri and showering the whole with chopped hard-cooked eggs. While the sauce is traditionally served with beef steak, it's equally delicious served with grilled chicken or fish.
Happy grilling 4th everyone!
Francis Mallmann's recipe for Chimichurri at TC Taste/Minnesota Monthly Magazine.
