Chimichurri sauce has been a favorite of mine from the first time I tasted it.
Consider breezy summer nights loaded with scented herbs and topped off with a smack in the face. It’s bursting with flavor. It’s light, enticing, and fragrant.
Contents
- Chimichurri + grilled meat = heaven
- The dreaded cilantro or coriander
- It’s not pesto
- Tips for making and using chimichurri
- FAQs
- What is traditional chimichurri made of?
- What does Mexican chimichurri taste like?
- What country does authentic chimichurri come from?
- Is chimichurri supposed to taste like vinegar?
- Does chimichurri contain cilantro?
- How do you make Jamie Oliver chimichurri?
- Does chimichurri have onion in it?
- Why is my chimichurri bitter?
- Is chimichurri the same as salsa verde?
Chimichurri + grilled meat = heaven
Chimichurri isn’t the most fascinating sauce on its own. However, when combined with grilled steak, something spectacular occurs.
Chimichurri is often seen on Argentine and South American grilled foods such as our own rotisserie grilled picanha.
The sauce is said to have originated in Argentina, however there are also versions circulating that the term came from its originator, an Irish soldier traveling with indigenous forces in Argentina in the eighteenth century.
Jimmy McCurry was the soldier’s name, and the word was framed Jimmys Curry.
I choose to believe the final one since it demonstrates how words may be confused while being handed from one to another.
The dreaded cilantro or coriander
Unfortunately, you either love it or hate it, and this recipe calls for it, but I’ve included some substitutes for those who can’t stand the soapy flavor that one in every five people gets when they eat it.
It’s not you, it’s me, says cilantro to one in every five individuals, but it’s really a combination of both.
Aldehydes are compounds found in cilantro that are also employed in the production of soaps and detergents.
Then there’s the OR6A2 gene in humans, which is very susceptible to aldehyde compounds. So, if you hate it, you will always hate it, and if you love it, you will always love it.
But, as I previously indicated, all is not lost, and I will provide some guidance to the genetically weaker among us.
It’s not pesto
Pesto has a milder taste than chimichurri and is more typically used with pasta meals, whilst chimichurri’s more strong characteristics are better suited for grilled meats.
Chimichurri is also not a marinade. It’s a condiment for cooked meat. It is not intended to be served warm, nor is it intended to be used to baste meat in.
Other alternatives or ingredients might be used to freshen up the flavour depending on where it is created.
Here are a few differnet version:
- Some argue that white wine vinegar should be used. I enjoy the flavor of red wine vinegar.
- If you don’t have red or white wine vinegar, lemon juice will suffice. I sometimes add a table spoon to my combination, particularly if I’m cooking on a late warm summer night, since it simply gives a nice freshness to the taste profile.
- Garlic may be overwhelming for some individuals, so use less or more as desired. Begin with two cloves and adjust to taste.
- For a different taste profile, try smoked paprika, which goes nicely with grilled steak.
Tips for making and using chimichurri
I prepare my chimichurri the day before I need it. This causes the tastes of the herbs and spices to become more intense.
Just keep it out of the fridge for an hour or two before using it; you don’t want ice cold sauce over hot meat.
When you’re adding chimichurri to grilled meat, swirl it in well. Make certain that the mixture is even on all of the meat. Each slice will taste the same from the first bite to the last.
Keep it simple; while being a basic blend of herbs and spices, it is a sophisticated palette of tastes that work nicely together, assuming you are not genetically wrecked by the OR6A2 gene.
Flavor does not necessarily mean more of everything; sometimes it is about finding the correct balance of ingredients that work well together, and these substances have been used for years and will continue to be used for many more.
Make it to your liking, and don’t be afraid to experiment with different recipes. That’s called experimentation, and we don’t all enjoy the same things; just say cilantro and you’ll see what I mean.
With that stated, don’t overthink it; just combine the ingredients, place some meat on some crispy bread, and top with chimichurri, and you’ll be in bliss.
