This has been my summer of chimichurri. What is it, you ask? No, it is not a song in Mary Poppins – that would be Chim Chim Cheree. Close though. Chimichurri is pesto-style sauce from Argentina that is made to go over grilled meat and let me say, it is delicious. I say pesto-style because it has similar ingredients but it is not a pesto. Pesto has cheese and nuts, whereas chimichuri does not. What it does have is fresh herbs, onion, garlic, lemon juice and a little olive oil.
I know in the past I have preached to keep grilled steak and burgers pure with no added spices or marinades and I stay true to that belief. This is a topping that enhances the flavor and helps cut through the rich, fattiness that tender meats
can have. Here’s what you will need.
Basil Chimichurri (makes about a cup)
1 cup basil leaves
1/2 cup parsley
1 tablespoon fresh oregano (half that if using dried)
1/2 onion diced
2 cloves fresh garlic (or 4 cloves roasted)
1/2 teaspoon chili flakes
3 tablespoons olive oil
salt and pepper
You could put this all in the food processor and let it rip but you would have inconsistent onion and garlic pieces. To keep this happening, place the onion and garlic in the processor and pulse in the processor a couple of times before adding everything else. Once you add the remaining ingredients, pulse the processor until smooth consistency. Salt and pepper to taste.
What can you use this tasty topping?
Grilled flank steak – top gilled flank steak with a couple of tablespoons of the chimichuri for fresh, spicy bite.
Flank steak and brie sandwiches – I took the leftover flank steak, topped it with brie and added some chimichuri for a sandwich you will not forget.
Tacos – exchange the basil with cilantro and add it as a taco topping.
Drop the steak sauce and try this fresh alternative. You won’t be disappointed. Plus you will enjoy it while watching Mary Poppins.