This post is my contribution for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Ivy from Kopiaste. Started by Kalyn and now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicions (and unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.
Funny thing . . . I would call Paul and I adventurous cooks. We have a pantry that is chock full of ingredients many have never heard of. We enjoy experimenting with new things and rarely make the some thing twice. Given that it is odd that until Sunday night we had never tried Chimichurri sauce.
Sure, I had read about this classic Argentina sauce. Chimichurri is a classic Argentinian sauce, predominantly made with aji molido, a mild red chili. It’s wonderful on grilled meats, but also makes a lovely dipping sauce for bread. With garlic, olive oil, vinegar and freshly chopped parsley, this sauce is quick to make yet it adds a wonderful depth to grilled meats.
Paul decided to try this recipe because it would assist us in using the excess of cilantro that we 'happened' to have in the house. Note to self - do not purchase herbs in a rush. Does anyone else think cilantro looks a wee bit like parsley? ARGH
You'll be pleased with this recipe, it's so easy and so incredibly flavorful. I love the flavor of fresh herbs, and chimichurri is basically just fresh herbs blended in a food processor. This chimichurri was made with cilantro and parsley (there are as many recipes out there for chimichurri sauce out there are there are folks claiming to have invented the internet), and I think it's a great combination. It has a little bite to it, but then gives way to fresh, bold and wonderful flavors. The food processor makes this a breeze to put together. It took Paul longer to wash the herbs than it did to make the chimichurri. The steak was flavorful and tender, and the chimichurri really took it to the next level.
Even though we don't normally make recipes over and over again, we will definitely be making this again soon!
Sirloin Steak with Chimichurri Sauce
1 1/2 pounds trimmed sirloin steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayennePreheat grill.
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill steak on the heated grill until cooked to your liking.. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
They eat so much beef in Argentina Jerry and definitely know how to dress it up. I was there for a week a couple years ago and I believe I consumed an entire cow! Cheers, L
Posted by: Laura | April 01, 2009 at 11:13 AM
Laura - I think that I might like it in Argentina! LOL
Posted by: Jerry | April 02, 2009 at 07:35 AM
I have never had chimichurri sauce before although I have heard of it but definitely know that I will love it as Parsley and cilantro are two of my favourite herbs.
Posted by: Ivy | April 04, 2009 at 07:08 AM
I've only made chimichurri sauce once myself, but I really want to make it again too! So tasty isn't it, and so full of wonderful herbs!
Posted by: Kalyn | April 06, 2009 at 10:56 PM
Ivy - it is unusual to see cilantro in the sauce - THAT certainly isn't very Argentinian . . . might you, it is very tasty.
I figured that you would appreciate the cilantro Kalyn! I really enjoyed the fresh taste of this sauce.
Posted by: Jerry | April 08, 2009 at 10:43 AM
I learn so much over here...all this time, I thought it was a Mexican sauce. And, yes, I have done the same thing mixing up cilantro and parsley when I am on the run...this looks like an excellent use for it!
Posted by: Kayte | April 24, 2009 at 07:03 PM
Chimichurri sauce is common throughout Latin America (including Mexico) . . . I suspect it is one of those foods that everyone enjoys AND takes credit for. This one with the cilantro was AWESOME!
Posted by: Jerry | April 25, 2009 at 07:34 AM
That's also very similar to the sauce I've been served on seafood in Venezuela, which was heavily cilantro-based.
OK, must go buy cilantro today.
Posted by: Amy | May 03, 2009 at 06:39 AM
WOW Amy - this would be amazing on seafood - I shall try that next. Thanks for the idea.
Posted by: Jerry | May 03, 2009 at 07:54 AM