Most online Chimichurri recipes are inferior to the ones you’ve enjoyed at the lodge and the prepackaged ones are an insult to the garnish. You’ll need to make it. Below are three recommended recipes you are sure to enjoy this coming grilling season.
Call your local butcher shop and ask for:
Bife De Chorizo – Sirloin Strip or Top Loin
Lomo – Tenderloin
Ojo De Bife – Rib-Eye
Matambre – Pork belly
Chorizon – Quality Pork Sausages (not the Mexican variety)
If you can get a quality crusty baguette you can make Choripán as a appitizer. Argentines don’t add those toppings you see online. If the sausage and baguette are good, than just add. Chimichurri.
1) Chimichurri – A blend This is a blend of two similar recipes; one from Boliche del Alberto (famous steak house in Bariloche) and one from Linda Ly. They are basically the same although Linda uses fresh herbs and olive oil. Argentines, for the most part, use dried herbs and milder oils like sunflower.
INGREDIENTS
1.5 cup packed fresh parsley (flat or curly)
1/2 cup packed fresh parsley (in case you need more)
4-5 cloves of garlic
2 Tbs dried oregano or 3 Tbs fresh
1.5 Tbs red pepper flakes
1 tsp kosher salt
9 oz Sunflower oil
3 oz Red wine vinegar
In a processor, chop the parsley and garlic. In a glass bowl combine the parsley, garlic, dry ingredients and add oil (3/4 parts) and vinegar (1/4 part). Mix very well. Here you can add more of any ingredient according to your tastes and visual assessment. Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. After 1 to 2 days, preserve it in the refrigerator. Bring to room temp. Enjoy.
2) Frances Mallmann’s Chimichurri This link will take you to a steak and potato recipe that includes the Chimichurri recipe from acclaimed Argentine chef, Frances Mallmann.
3) Chimichurri del Pollo Coscia Pollo is a beloved and talented fishing guide and partner in Tres Amigos Outfitters. This is his simplified version using all dried herbs.
INGREDIENTS
3 tablespoons of dried oregano
3 tablespoons of dehydrated parsley
1 tablespoon of dehydrated garlic
1 tablespoon ground chili
½ tablespoon of salt
200ml (6.5oz) of oil (preferably not olive oil)
4 tablespoons of red wine vinegar or apple
2 bay leaves
In a bowl mix all your dry ingredients with a little hot water until it covers the dry ingredients and let it hydrate for a few minutes. Add the vinegar, salt and oil and stir again. Cover in a glass container and let it rest in the refrigerator for 7 days.
Buen Provecho!
