Chimichurri recipe: the last word on BBQ sauce
I wish Argentina was a little closer. Their style of barbecue, asado, has long been the blueprint of many backyard bbqs at Casa Khan. For years I relied on the food processor and red wine vinegar for my benchmark chimichurri recipe. Then one fine day I found myself without red wine vinegar and too lazy to pull out the food processor. I turned to plain old white vinegar and my chef’s knife. The result was a more balanced chimichurri recipe with better texture.
I realize comparing American BBQ sauce to chimichurri is apples to oranges but man do I reach for it so much more often when it comes to my grilling adventures. The next time you are cooking up steak and sausages, try this recipe out. Maybe even for 4th of since it’s around the corner
- a couple garlic cloves
- a handful of flat leaf parsley
- salt and pepper to taste
- red chili flakes to taste
- 1/2 cup olive oil
- 2-3 tablespoons white vinegar or white wine vinegar
My chimichurri recipe is pretty vague regarding amounts and that is intentional. After following recipes and making large batches in a food processor, I think what makes this chimirchurri recipe so spectacular is that you make a small batch and adjust to taste. The essentials are garlic, olive oil, parsley and vinegar. Many recipes advocate red wine vinegar but I find it too overpowering. Salt, pepper and chili flake are to taste so have some freedom here.
Start with chopping or mincing garlic, I tend to favor a mince but it is really your call. I’ve made this chimichurri recipe with regular parsley and flat leaf. I find flat leaf has a more intense flavor when fresh but curly parsley works well too.
I like to get all the dry ingredients into the bowl before introducing the wet ingredients in this chimichurri recipe. In addition to the minced garlic and parsley, I add salt, pepper and red chile pepper flakes. You could add fresh chopped chile peppers too like a red jalapeño too. Something about the chile flakes really works for me though.
I suppose my vinegar of choice is white vinegar because it’s subtle and cheap. But because of Covid-19, I haven’t been finding it in stores. White wine vinegar is an excellent one to have on hand in general and does a nice job in this chimiurri recipe. Once you get the vinegar in there, slowly add the olive oil while stirring. Consistency wise your chimichurri should look something like this:
I like small batches when it comes to chimichurri and salsa because they don’t keep as long as I’d like. Now you have a go to chimichurri recipe. Cue the steak pics.
This chimichurri is as simple as it gets and literally improves any grilled meat. Plus it makes for some damn great looking pics. Steak not included.