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Old 09-11-2006, 06:32 PM   #1
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Chimichurri

"Chimichurri is an Argentine salsa verde that's always on hand at an asado. Recipes can vary, but every chimichurri features garlic, oregano, oil and vinegar, a punchy combination that makes the sauce particularly good with fattier cuts."

Bunch fresh parsley (about a generous half-ounce/20g), leaves only, chopped
1 tbsp chopped fresh oregano leaves
1 large clove garlic, finely chopped
Half tsp sea salt
Small red chilli, finely chopped, or a pinch of chilli flakes
1 spring onion (white part only) finely chopped
4tbsp olive oil
1tbsp wine vinegar
Mix all the ingredients together with a generous grinding of black pepper.


I found this recipe from a thread over on TVWBB. Made it and all I can say is wow! Fantastic!

Put it on your steaks immediately after the flip. I did the basic EVOO S&P treatment on the steak and let them come to room temp before grilling.

I used white wine vinegar, 2 green onions instead of one spring onion. Added 3 whole bay leaves and 1/3 finely diced red bell pepper and a bit of lemon juice.

Maybe my bunch or parsley was huge but I ended up tripling everything else but the salt for my one bunch of parsley. I did rib-eyes last night and rib steaks tonight.
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Old 12-07-2006, 08:54 PM   #2
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Here's my chimmi recipe. It came from an od Time-Life recipe book. I like it.

CHIMICHURRI


½ cup olive
¼ cup red wine vinegar
½ cup finely chopped onion
1 teaspoon finely chopped garlic
¼ cup finely chopped fresh parsley
1 teaspoon dried oregano
¼ teaspoon Cayenne pepper
1 ½ teaspoon salt
1 teaspoon black pepper

In a bowl, combine oil and vinegar, and beat them together with a whisk or fork. Stir in the onions, garlic, parsley, oregano, Cayenne, salt, and pepper, and taste for seasoning. Let stand for 2-3 hours at room temp before serving.
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Old 12-08-2006, 02:01 PM   #3
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I used it on flank, and it was fabulous.
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Old 05-27-2007, 07:05 PM   #4
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I always use 1/3 fresh cilantro, 1/3 fresh parsley, 1/3 basil..,, I also add a few sundried tomatoes in there to add a soft taste to it
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Old 05-27-2007, 10:28 PM   #5
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Sounds like a sissy jerk recipe to me

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