Chimichurri

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Barbecue from Argentina

With 4th of July around the corner, many are thinking about new ways to serve the same old grilled items. One of my new favorites is this marinade sauce that is a popular companion of many Argentine dishes. It starts with the common kitchen ingredients of oil, vinegar, parsley and oregano. From there, the recipe can vary as much as its use.

My Version

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/3 cup water
• 1/4 cup fresh chopped oregano
• 1/4 cup fresh chopped parsley
• 2 cloves garlic
• 2 tablespoons chili powder (or red pepper flakes)

The mixture should be refrigerated overnight for best flavoring. You can replace red wine vinegar with white (or balsamic) vinegar, olive oil with vegetable oil, and vary the measurements according to taste. Mine varies every time I make it, according to how spicy I want it and the audience at the dinner table.

Suggested Uses

• Marinade shrimp, chicken, beef, pork, or fish for half an hour - then grill
• Marinade portabella (or other) mushrooms and vegetables - then grill
• Pour as a sauce condiment on any meat or vegetable dish
• Use as a salad dressing
• Use as a sauce to spice up your favorite sandwich

Discuss in the Forum: How do you use it?

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• Chimichurri Marinade
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• Chimichurri Sauce from Diana's Kitchen
• Chimichurri Rack of Lamb
• Grilled Ribeye with Chimichurri and Red Chile Mustard
• Prawns With Chimichurri Sauce
• Rib-Eye Steak With Chimichurri Marinade And Dried Chile-Mustard Sauce

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