Spanish Chimichurri sauce over a chargrilled steak with potatoes and onions for the perfect meal.
As the days get shorter and nights get longer, enjoying a chargrilled meal is one to savor. This summer, grilling with hardwood charcoal for the perfect steak has been a treat. For years, the family chucked charcoal for gas for the quick, 'no mess' dinner.
This evening, the star of the meal was the chimichurri sauce. As the charcoal grill was lit, two beautifully-trimmed ribeye steaks were placed on the fiery, hot coals.
My friend, Laura shared the chimichurri recipe with me only days ago. Laura, Nestor and Eugenio Arredondo, originally from Uruguay, were the owners of Martin Fierro Restaurant that opened in downtown Paducah, Kentucky fall of 2008.
For a brief period, I worked with Laura and her family at Martin Fierro. The Brazilian restaurant served rodizio-style meat on skewers with slicing directly from skewer to plate. And, served with the various meats was the chimichurri sauce.
If you're looking for a delicious Argentinian sauce for your steak, this is the perfect compliment. The recipe may be made with dry or fresh herbs. Both are a Spanish delight.
Spanish Chimichurri Sauce Recipe:
Heaping Tbsp. parsley
Heaping Tbsp. oregano
Three large garlic cloves (chopped)
Tbsp. red pepper flakes
1/2 tsp. salt
One part red wine vinegar to three parts EVOO (extra virgin olive oil)
Mix the vinegar and oil together and add to the other ingredients until the preferred consistency is achieved. (I used 1/4 cup vinegar to 3/4 cup of EVOO).
My recipe was made with dry herbs with the exception of the garlic cloves. It was super delicious.
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