How to prepare Chimichurri sauce

From asado to Chimichurri

The secret of the Argentine asado lies in simplicity! The main ingredients are: the meat for grilling, the chimichurri sauce for the marinade and of course the embers. As we know, the first rule for obtaining a good Asado is choosing the right cuts of meat for grilling ; those with good maturation and high marbling are to be preferred for an explosion of flavour. After choosing the cuts of meat we prefer: dry aged Fiorentina Sashi , Tomahawk , pork sausages , salami and a whole chicken , we can proceed to the most important part: marinating. Maldon salt , black or pink pepper and rosemary are the favorites but if we want to try seasonings dedicated to each cut of meat we can rely on RUB ! If you want to find out more about how to prepare asado, read the article and get ready to shout “an applause for el asador”!

As for the marinades and accompanying sauces, the soulmate of the Argentine asado is the very famous chimichurri sauce: a sauce based on extra virgin olive oil and spices to which perfumes and citrus fruits are added such as: lemon, oregano, parsley, pepper, chilli pepper and bay leaf. A unique mix with which you marinate the meat, you can brush it during cooking with a sprig of rosemary to give it additional flavor, and also accompany it during the meal.

Chimichurri is the perfect sauce to enhance the flavors of grilled meat, cousin of the more famous green sauce and originally from Argentina, it can be used both on meat but also on fish, bruschetta for appetizers and stuffed sandwiches. It is characterized by a very strong flavor and slightly spicy notes and in fact the base is parsley, oregano and chilli pepper. Let's find out how to prepare the "original" one and a more Italian tasty variant.

Ingredients for 4 people

• 50 g fresh parsley
• 10 g fresh chilli pepper
• Bay leaf, thyme or oregano
• 50 g of fresh spring onion
• Garlic
• 10 ml apple cider vinegar (try Modena balsamic vinegar for an extra touch)
• Salt, pepper and a teaspoon of cumin powder
• Extra virgin olive oil

Method

Although this sauce is tasty and goes well with many dishes, it does not require any particular operations and is very fun to prepare.

• Clean and chop all the ingredients in a large enough bowl and add drizzle of extra virgin olive oil , vinegar, salt and pepper. Then finely chop everything with the mixer but doing this operation with the mortar will give greater consistency to the sauce (obviously based on taste).
• The sauce must rest for a few hours before being used, it will serve to increase the flavor. You can store the chimichurri in an airtight jar in a cool place or in the refrigerator for about 2-3 days, adding more oil if necessary so that it is completely covered. And that's it!

We can find many variations, based on the cut of meat we use and the type of cooking we use, and they consist of adding ingredients such as spices, paprika, marjoram, coriander, lemon or balsamic vinegar, you just need to have fun and find yours equilibrium!

An Italian version that goes perfectly with grilled meat is the savory green sauce. We need a sprig of parsley, a sprig of mint, the crumbs of two rolls, vinegar, salt and pepper. All you need to do is peel and chop the herbs, add them to the breadcrumbs that have been soaked in vinegar for a few minutes. After mixing everything, continue to dilute with vinegar until you reach the right consistency, adding salt and pepper. Once ready, let it rest for an hour before using it and enjoy your meal!