Chimichurri- LADL Flowchart Recipe
About: Chimichurri is a semi-hot sauce served with various barbequed meat. Instead of the meat being basted, chimichurri is served along side the grilled meat. This is popular in central Argentina’s cattle grazing heartland and the Pampas. Some accompaniments include Provoleta (grilled provolone cheese), criolla salad (lettuce, onions, tomato), salami, cheese, and olives.
It’s rumored that the sauce could have originated from the Basque region of Space where they have a sauce called tximitxurri or from a similar Sicilian sauce called salmoriglio.
Most importantly, this recipe is about the meat. Emphasis should be place on getting a good cut preparing the meat before grilling for best texture and taste. Also note that chilie peppers in Argentina are mild, therefore the marinade is more tangy rather than spicy. The sauce is best used the day it is made, because the parsley will begin to discolor when left in contact with the vinegar.
- Red wine vinegar — Sherry vinegar
- Flat iron steak — short ribs, sirloin steak, blood sausage, beef kidneys, tripe, shark steaks (marinated with chimichurri).