Did I say I love grilling? Yes, and you’re probably going to get tired of hearing it, because I can’t get enough!
Grilled foods are so much more nutrient rich and flavorful, especially if not overcooked. There’s just something about the light touch of that delicate flame dancing across fresh food that gets me excited. OK, stop.
This brings me to my latest find.
While looking for a grilled meat recipe, I ran across asado. Asado (aka barbeque) is a traditional way to cook in Argentina and various other South American countries. Beef alongside other meats are either grilled over charcoal or and open fire. These grilled meats are almost always served with this wonderfully aromatic sauce for meat, Chimichurri. It’s the perfect blend of fresh summer herbs in a vinegar and oil base. So perfect, I just can’t imagine that it wouldn’t be good on any type or cut of grilled meat.
One word of advice though, it is a very fragrant and zippy sauce, so whatever you decide to grill hold back on any other rubs or marinades. Just some kosher salt and black pepper to pull out the natural flavor of the meat should be enough.
I made some to accompany some boneless beef short ribs I grilled this evening.
Chimichurri is easy to make, especially if you have one of these mad, chopping, shredding, mixing machines.
So I basically took some of the traditional ingredients, as well as some of my own, and just played around with amounts.
Here’s what I came up with.
Note: Make at least 4 hours before grilling.
1 ½ cup packed flat leaf parsley leaves
½ cup packed cilantro leaves
¼ cup packed fresh oregano leaves
3-4 large garlic cloves
¼ cup red wine vinegar
1 ½ tbls. lemon juice (about 1/2 lemon)
½ tsp. red pepper flakes
1 tsp. kosher salt
½ tsp. black pepper
½ cup extra-virgin olive oil
Place parsley, cilantro, oregano, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper in a food processor fitted with a blade attachment.
Slowly add olive oil while processing until sauce forms.
You might need to scrape down the sides few times to return anything may have flipped up on the side while processing.
It should look as lovely as this when you’re finished. Yes it’s that easy.
Place the sauce in a container. Cover and refrigerate at least 4 hours before serving. The longer it sits the more time the flavors have to blend. Serve with your favorite grilled beef or chicken.
And if you were wondering about all of the pictures, for me, everything is better explained visually. Enjoy!