Greetings, meat lovers! At Meat Matters, we’re passionate about pairing our quality beef cuts with sauces that complement their rich, robust flavours. Today, we invite you to discover Chimichurri – a true Argentinian classic known for its vibrant taste and fascinating history.
The origins of Chimichurri are as rich as its flavours. The sauce hails from Argentina and is believed to have been developed in the 19th century, possibly during the Argentine War of Independence. The name “Chimichurri” is thought to have come from “Jimmy McCurry”, an Irish or English immigrant, who is said to have first prepared the sauce. Over time, “Jimmy McCurry” was mispronounced as “Chimichurri”, giving birth to the name we know today.
Packed with fresh parsley, garlic, vinegar, and chilli, Chimichurri is a tangy, herbaceous sauce traditionally served with barbecued meats. It brings a refreshing contrast to the rich, smoky flavour of quality grilled beef, making it a firm favourite at Argentinian asados (BBQs) and a delightful addition to your recipe repertoire.
Ready to transport your taste buds to the heart of Argentina? Let’s get cooking!
Ingredients:
- 1 cup fresh flat-leaf parsley, tightly packed
- 1/4 cup fresh coriander.
- 4 cloves garlic
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 1/2 cup olive oil
- 2 tablespoons red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions:
- Rinse the parsley, Coriander and oregano (if using fresh), and pat dry with a paper towel.
- Peel the garlic cloves.
- In a food processor, combine the parsley, oregano, and garlic, then pulse until finely chopped.
- Transfer the mixture to a bowl. Stir in the olive oil, vinegar, salt, black pepper, and red pepper flakes.
- Taste and adjust seasonings, adding more salt or vinegar as needed. The sauce should be tangy, herby, and a little spicy.
- Let the chimichurri sit for at least 10 minutes to allow the flavors to meld together. For best flavor, prepare it a few hours ahead or even the day before you plan to use it.
- Serve your Chimichurri sauce at room temperature with your favorite grilled beef cuts from Meat Matters. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
Explore the rich history and vibrant flavours of Argentina with this authentic Chimichurri sauce. When paired with our quality beef, this irresistible combination is sure to delight your taste buds. Feel free to share your experiences with this recipe, or any variations you’ve tried, in the comments below. Happy grilling!
Why not try it with a Meat Matters Onglet steak!
Sauce of the gods! I’d happily pair this with all cuts, but it really excels against a nicely seared onglet or similar ‘beefy’ cut.
Eaten fresh it has an extra depth, but it freezes pretty well – so you can keep some one hand / batch prepare when you’ve got herbs coming out of your ears..