Chimichurri is the Argentinian BBQ sauce that accompanies grilled meats and vegetables. You might have seen this as a part of a recipe in the local Chili’s or other similar establishment at $12 – $15 a plate. I had my first taste of this at my local Chili’s on a fajita dish, and thought – “the sauce seems simple enough”.
I am here to tell you that with a few simple ingredients, that are most likely in your pantry, you too can make this marinade.
Ingredients:
- 1 cup oil
- 6 garlic cloves, minced
- 2 shallots minced
- 2 cups fresh parsley, chopped
- 1/4 cup oregano leaves, chopped
- 2 tablespoons thyme
- 1 tablespoon rosemary
- 1 chipotle chili in adobe sauce, chopped
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
Directions:
This marinade is an infused marinade so there is a little cooking involved.
Heat your oil in a medium sauce pan until hot. Then remove from the heat and add your remaining ingredients and let the mixture infuse its flavors for at least 1 hour.
Once this has cooled, pour 1/4 to 1/2 of this marinade over the protein of your choice, and marinate overnight in the refrigerator. Reserve the remaining marinade and serve with cooked protein as you would BBQ sauce. I have tested this and used top sirloin, rib eye, and flank steak – all delicious.
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