Oh, what, you need convincing?
Well, okay.
Chimichurri is Argentina's gift to the culinary world. Though its origins are not recorded with any rigor, it closely resembles the pestos of Italy, and the concept may have arrived in South America with Italian immigrants. Its use as a dressing for grilled meat originates with the gauchos and frontiersmen of the Pampas. Chimichurri is the classic condiment served at a traditional Argentinian asado - a day-long barbecue party of heroically gluttonous excess, where titanic primal cuts of beef are slowly spit-roasted next to a howling wood-fueled bonfire.
The ingredients are simple - parsley, oregano, garlic, red chile flakes, olive oil, and vinegar - with most takes on the theme incorporating fresh herbs. A simpler and less flavorful version, chimichurri seca, is prepared with dry herbs and spices.Of course, variations exist - I've seen recipes that include paprika and others that incorporate anchovies, tomatoes, and red pepper. But the simple, soulful original is the best.
And damn, is it good. On a smoky, peppery, freshly grilled steak, it's a revelation. The one-two punch of fresh herbal flavors and the bite of vinegar accent the flavor of good beef while cutting its richness and heaviness, making it light on the palate and in the belly. It turns up the music in much the same way that a squeeze of lime enlivens a carnitas taco, or a bit of vinegar brings together the flavors of a gazpacho. Its spark works the same magic on burgers, pulled pork, grilled chicken, and even hot dogs or a strong fish like mackerel or salmon. And it's diametrically opposed to the sludgy sweetness of a bottled steak sauce.
If you've got a lot to make, go ahead and use a food processor, but a good chef's knife is all you really need. A lot of recipes seem to advocate that you process chimichurri into a sauce, almost like a thin pesto or a viniagrette, but I think it works best with the ingredients merely minced, with the loose texture and distinct components characteristic of a relish or salsa. But it'd be good if it were processed to sauce, too. And one could amend it or modify it to their liking - replace the oregano with mint if you're serving over lamb, replace some or all of the parsley with cilantro, throw in some green onions, add a dose of mild, warmly flavored paprika....this is a starting point, nothing more.
First, mince the following finely:
- 1 1/2 packed cups flat-leaf Italian parsley
- 1/2 cup fresh oregano
In a bowl, mix the minced herbs with:
- 1 cup good, peppery olive oil
- 1/2 cup vinegar - I prefer the sweetness and nuttiness of sherry vinegar, but red wine vinegar will also do.
- 4 cloves garlic, grated with a microplane or similar fine zester/grater
- 1/2 teaspoon chile flakes, hot paprika, or chile powder - I've used everything from Turkish Aleppo chiles to standard crushed chile flakes and even Sriracha sauce in a pinch. The grassy flavor of a microplaned jalapeno chile would work well here too, I imagine. You're not looking for much spice here, just the zip that a little piquancy provides.
Stir it up good. Adjust vinegar content until it's nice and tangy. Add more chile flakes if you want. Add more garlic if you're not planning on making out with anybody. No, really, it's that simple, guys. Chop, grate, dump, stir. Then put it on meat. Put it on more meat. Enjoy life just that little bit more.
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