The craving: I want beef, but I also want something lively and green.
The palate: fresh with energy.
The dish: Steak with Chimichurri.Sauce
While this zesty, garlicky, green sauce is primarily known for its application to grilled steaks, chimichurri is also enthusiastically employed by numerous chefs with a variety of other proteins, and even vegetables. Upon first taste, many newbies find the flavors irresistable and addictive.
Several sources say chimichurri hails from the Basque settlers to Argentina in the 1800s. The name “chimichurri” supposedly derives from the Basque word “tximitxurri”, meaning “a mixture of several things in no particular order” or “hodgepodge”. Although the sauce typically includes parsley, garlic, oregano, olive oil and white vinegar, the number of variations in ingredients are surprising, giving credence to its name.
For the most vibrant outcome, fresh herbs are a must. With ribeye steaks, Chef Dave Beaulieu recommends adding a rub with some of the same elements that are in the sauce he makes (chili powder, brown sugar and cumin) before cooking. Another trick is to add a thin layer of the sauce to the tops of the steaks during the last few minutes of cooking. More sauce is then added when the meat is ready to serve. Both these methods essentially layer the ingredients for a meal packed with flavor.
Variations:
- add other herbs: cilantro, mint, basil
- saturate flavor: red wine vinegar instead of white
- increase fire: red pepper flakes
- boost seasonings: cumin, chili powder, paprika, thyme, bay leaf
- top other meats: chicken, pork, fish
- add to other snacks/sides: potato salad, hard boiled eggs, tomato/cucumber salad
- consider red version: red bell pepper, paprika and tomatoes
