Thursday, March 15, 2012

Chimichurri

I'm still looking for my EB Mine Brunch giveaway winner!  Marcie, please send me an email with your mailing address by Sunday or I'll have to pick another winner.

A couple of weekends ago, my roommate left me a bunch of parsley and cilantro when she went out of town.  Added to my 2 bunches of parsley and 1 bunch of cilantro already hiding in the fridge, I was determined that none of them go bad.

Image Source

I took to twitterfacebook and Food Blog Search for some suggestions.  Pesto.  Tabbouleh.  Thai.  Chimichurri.  Chimi...what?  I'd heard of it before, but never tried it.  An Argentinian parsley sauce, chimichurri is traditionally used to top grilled meat.  Using 2 packed cups of herbs, chimichurri it was!


Since it was the middle of "winter" and we don't have a grill, it wasn't going to be used the traditional way.  Instead I roasted some teeny tiny potatoes and kale (olive oil, salt and pepper, potatoes roasted at 400deg for 20min then add kale and cook another 10min), topped that with a simply seared tuna steak (seasoned with salt and pepper, cooked in a hot pan a ~4min each side for med-rare), and topped it with chimichurri and a squeeze of lemon.

Over the top.  One of the best meals I've eaten recently, this was so full of flavor I'd highly recommend you add this to your menu this weekend!  I've already stocked up on parsley again :)


Chimichurri
adapted from Herbivoracious

Feel free to use a combination of cilantro and parsley instead of all parsley if you like, or add in some oregano.

1 lg garlic clove, pressed/minced
2c lightly packed parsley
1t sea salt
1/4t freshly ground black pepper
pinch of red pepper flakes, if desired
1T white wine vinegar
1/3c extra virgin olive oil
1/4c minced shallot

Add parsley, garlic, salt, pepper, red pepper flakes (if using), vinegar and oil to the bowl of a food processor (I used the small bowl of my 12c bad boy).  Process until the parsley is well minced, with just a bit of texture.  Transfer to a small bowl and mix in the shallot.  Let sit for a bit, then adjust the salt, pepper and vinegar to taste.


Have you ever tried chimichurri??

24 comments:

Natasha Price said...

Chimichurri is so flavorful and refreshing, love it!

Erica said...

I've never had it- I'm so intrigued!

Fun and Fearless in Beantown said...

I'm going to have to remember this when I have leftover parsley...which is fairly common in my kitchen!

In and Around Town said...

I love Chimichurri sauce, but I haven't tried to make it at home. I will have to give this ago, especially considering how many times I have left over herbs I throw away.

vanillasugarblog said...

I have tried it but never made it and never knew there was 2 cups in there? wow.

Colleen @ Culinary Colleen said...

I love chimichurri, especially in the summer with some grilled steak or lamb. Makes it feel light, almost!

Natalie said...

never had the stuff, but i frequently have extra parsley on hand so i think i'm due to give this a try!

Elizabeth said...

My love for cilantro has grown exponentially over the past couple years. Dave and I made a chimicurri last summer. He put it on steak and I had it on veggies.

Ranjani said...

Never had it, but I'm going to try it soon after your rave review!

Daisy said...

I have had this but never made it myself. i should make it!

Katerina said...

I have never tried chimichurri but watching your photos makes me want to try it! I have a bunch of parsley sitting in my fridge begging to become the star of the our meal! I think it is time to for me to do something about it!

Amy (Savory Moments) said...

I made this once and LOVED it. Yours looks delicious. It's such a great way to brighten up a dish. Also, I have an award waiting for you on my blog.

Megan said...

I love chimichurri. Especially on a good steak!

Caratunk Girl said...

Oh man, I want to try that!!! Sounds yummy!

Joanne said...

Chimichurri always reminds me of pesto for the cilantro and parsley-loving soul! I love what you did with it...quite genius!

Sacha said...

I love Chimichurri and nearly always have a surplus of parsley. Your meal looks very satisfying!

Cotter Crunch said...

we LOVE CHIMI!! But in tx is extra spicy and used on tacos. I'll have to add some jalapenos to this. YUM!

Reeni said...

So green, vibrant and summery! Sounds like a delicious way to use up those herbs that I always have leftover!

Bianca @ Confessions of a Chocoholic said...

I love chimichurri! I've only had it with steak and chicken though, not yet seafood - tuna is a great idea!

Emily @ A Cambridge Story said...

Chimichurri makes dinner SO much better. Amazing how easy and pure it is. This meal looks fantastic.

Mary Ellen @ Pâte à Chew said...

Yum, chimichurri is one of my favorite sauces, I would put it on almost anything!

Biz said...

Love chimichurri - I made it from my home grown herbs last summer - it totally wakes up pork, chicken and steak!

http://mybizzykitchen.com/2010/05/16/we-have-herbs/

Happy Monday Shannon!

Elina (Healthy and Sane) said...

I have one of those little plastic container' worth of parsley - do you think that would make enough for a serving? :) Adam is not an herb fan but I always want to make the stuff. I think it's the garlic that really speaks to me here... I love garlicky sauces (and that color is gorgeous!!).

Kerstin said...

I don't really like parsley on its own, but I'm very curious about this since I haven't had it before! It's such a pretty shade of green - very inviting :)

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