Best 5 Argentinean Chimichurri Sauce Recipes

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**Take your taste buds on a culinary journey to Argentina with our authentic Chimichurri Sauce recipes!**

Chimichurri, a vibrant and versatile sauce, is a staple in Argentinian cuisine, adding a burst of flavor to grilled meats, vegetables, and even empanadas. This collection of recipes offers a range of options to suit your taste preferences, from the classic parsley-based Chimichurri Verde to the spicy and aromatic Chimichurri Rojo.

With step-by-step instructions and detailed ingredient lists, these recipes make it easy to recreate this flavorful sauce in your own kitchen. Whether you're a grilling enthusiast or simply seeking a zesty addition to your meals, our Chimichurri Sauce recipes are sure to impress. From the traditional version to variations like the Chimichurri with Red Wine Vinegar and the Chimichurri with Ají Molido, there's a recipe here for every palate. Prepare to elevate your culinary creations with the bold and herbaceous flavors of Chimichurri, the perfect complement to your next asado or barbecue gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI



Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

Steps:

  • Preheat a grill or broiler to high.
  • In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
  • Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

ARGENTINEAN CHIMICHURRI SAUCE



Argentinean Chimichurri Sauce image

A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes.

Provided by Dache

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h10m

Yield 8

Number Of Ingredients 11

1 onion, minced
1 tomato - peeled, seeded, and minced
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
¼ cup water

Steps:

  • Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 725.4 mg, Sugar 1.8 g

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)



Chimichurri (Argentinean Parsley and Garlic Sauce) image

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Provided by threeovens

Categories     South American

Time 1h

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Steps:

  • Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
  • In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
  • Add vinegar to bowl and let sit another 30 minutes.
  • Add oil, cover, and refrigerate overnight to allow flavors to develop.

ARGENTINEAN BURGERS WITH CHIMICHURRI SAUCE



Argentinean Burgers With Chimichurri Sauce image

I made these today after watching Michael Smith make them on Chef at Home. My mouth was watering while watching him grill the burgers, so I just had to try them. I luckily had everything on hand and they took no time at all. They're really, really good! I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer. Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409

Provided by simsimma4

Categories     Meat

Time 45m

Yield 8-12 large or regular, 8-12 serving(s)

Number Of Ingredients 18

1 large onion, peeled and chopped
8 garlic cloves, peeled and chopped
2 -4 jalapenos, minced
2 tablespoons ground cumin
3 tablespoons vegetable oil
4 lbs ground beef
salt and pepper
1/2 avocado, sliced
1/2 red onion, sliced
1/2 tomatoes, sliced
1/2 cup parsley, finely chopped
4 garlic cloves, finely minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 small onion, peeled and sliced
1 tablespoon fresh oregano, minced
1 teaspoon chili flakes
salt

Steps:

  • Argentinean Burgers:.
  • Preheat your grill to its highest setting.
  • Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well.
  • Form into 8-12 hamburger patties.
  • Grill until cooked to your favourite doneness.
  • Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
  • For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you'll get some flame and smoke but only at the expense of losing juice that belongs in the burger.
  • Chimichurri Sauce:.
  • Whisk everything together.
  • You may serve immediately but this condiment is at its best after a day or two of refrigeration.

STEAK GAUCHO STYLE WITH ARGENTINEAN CHIMICHURRI SAUCE



STEAK GAUCHO STYLE WITH ARGENTINEAN CHIMICHURRI SAUCE image

Categories     Beef

Yield 6-8 servings

Number Of Ingredients 18

Sauce:
1/2 cup lightly packed Italian parsley
1/4 cup fresh Cilantro
2 tbsp fresh oregano leaves(optional)
2 tbsp or more fresh Basil leaves (optional)
3 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp chili pepper flakes
2 tbsp shallot, or, onion, minced
3/4 cup vegetable or olive oil
3 tbsp sherry or red wine vinegar
3 tbsp lemon juice
Steak:
1 tbsp cayenne pepper
3 tbsp salt
2 1/2 lb. Skirt steak, rib eye, New York, or, sirloin, (1 1/2 inches thick)
2 baguette, cut in 1/4-inch thick slices

Steps:

  • 1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped well, but not puréed. Reserve. Steak: 1. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container. 2. Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the meat reaches the desired degree of doneness. 3. Remove the steak from the grill and slice long angled strips across the grain. 4. Serve on a slice of baguette. (For extra spicy steak, baste 2 or 3 additional times during grilling process.) 5. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)

Tips:

  • For a more flavorful chimichurri, use fresh herbs. If fresh herbs are unavailable, dried herbs can be substituted, but use half the amount.
  • If you don't have red wine vinegar, you can substitute white wine vinegar or lemon juice.
  • To make a spicier chimichurri, add a pinch of red pepper flakes or cayenne pepper.
  • Chimichurri can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • Chimichurri is a versatile sauce that can be used on grilled meats, fish, vegetables, and even pasta.

Conclusion:

Argentinian chimichurri sauce is a delicious and flavorful condiment that is easy to make at home. With its fresh herbs, tangy vinegar, and spicy peppers, chimichurri is the perfect addition to any grilled or roasted dish. So next time you're firing up the grill, be sure to give chimichurri a try. You won't be disappointed!

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