This stuff is HEAVEN! You can use it as a marinade for meat, dressing for salad, sauce for topping meals, dip for bread or if you’re obsessed with it like me just drink it up with a spoon. Kidding but not kidding this stuff is so good I would drink it.
In my opinion, chimichurri is steaks best friend, particularly skirt steak (one of my favssss). Chimichurri has a strong flavor but steak, being the big hunk a meat that it is, stands up to that flavor and still manages to shine through. However, feel free to use chimichurri with whatever your favorite protein is because it would be delicious with just about anything. As Guy Fieri says “I would eat that off a shoe” if you know you know.
I make my chimichurri a little different than the authentic way, it comes out a little more emulsified and has a nice acidic tang to it. If you don’t like cilantro, then what’s wrong with you?! but go no further. This traditional South American sauce is built off the cilantro and other herbaceous flavors with a little kick from the heat of spices and a bite from acidic citrus and vinegar. The perfect accompaniment to a rich cut of beef or as a tangy salad dressing.
Prep Time: 10 mins
Total Time: 10
Makes about 1-2 cups
A bright and flavorful sauce that can be used as a marinade for any type of protein, salad dressing, dip for bread or sauce to top your perfect meal. Enjoy a zing of bright flavor with this delicious ode to the traditional.
- 1/2 Cup of Fresh Cilantro
- 1/2 Cup of Fresh Parsley
- 1 Tablespoon Fresh Oregano
- 2 Cloves of Garlic roughly chopped (small to medium size)
- 1 Shallot roughly chopped
- Zest and Juice of one Lime
- 1 Teaspoon Salt (more to taste)
- 1 1/2 Teaspoons Pepper
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Chili Powder (not as spicy as cayenne, good for smokiness)
- Pinch of Red Pepper Flake
- 1/4 Cup Red Wine Vinegar (more if you like it really acidic)
- 3/4 Cup Extra Virgin Olive Oil
- Roughly chop herbs, garlic and shallot
- Place all ingredients in blender or food processor (except olive oil)
- While blender/food processor is on, slowly drizzle the 3/4 cup of olive oil into mixture and blend until emulsified
- Taste and add more seasoning if needed
- The chimichurri is ready to use however you like it!!!
I used mine for Skirt Steak Salad with Chimichurri Dressing. My salad consisted of a mixed greens base (Spinach, Arugula, Romaine and Kale), lots of chopped veggies (bell pepper, red onion, cherry tomatoes, cucumber and avocado) and was topped with perfectly cooked skirt steak and the amazing chimichurri dressing. I did not marinade my steak like I usually do, just rubbed with olive oil, salt & pepper, and some smoked paprika. Cook for 4-5 minutes on each side (for medium) depending on how hot your grill gets and rest for 5 minutes before slicing.
Snap a pic next time you make my Chimichurri Sauce on Instagram with the hashtag #DoseofDana of tag me @DoseOfDana in your final product! Let me know if you enjoyed this recipe and subscribe to get your daily Dose of Dana! Keep an eye out for my next post comin soon!