Chimichurri is king! My life, steak, fish, vegetables and anything else for that matter will never be the same after discovering this recipe. It is one of my favorite sauces to serve along side grilled meats, grilled flatbreads and veggies. I often make a bunch of this and bring it to cookouts and dinners and it is a shining star.
Working with the catering company that cooked over open fires, I used to make myself several snacks that consisted of fresh grilled flatbread or ‘chapa‘, and grilled meat and vegetable scraps dunked in this chimichurri.
When training new chefs, I always taught them this recipe and really emphasized the importance of getting the salt and acid ratio just right.
What I find particularly unique about this cold making sauce technique is that instead of seasoning the final sauce with salt, salt water or ‘salmuera’ is used as the base of the sauce so all the flavors marry fully together with the salt sinking to the bottom.
adapted from Francis Malmann
Makes about 1 quart
For the Salmuera:
- 2 cup water
- 2 TBL coarse salt
-Heat water until salt dissolves and let cool completely.
For the sauce:
- 2 cup salmuera
- 2 heads garlic, minced
- 2 cups packed fresh flat parsley leaves, minced
- 2 cups fresh oregano leaves, minced (don’t used dried)
- 4 tsp crushed red pepper flakes
- ½ cup red wine vinegar
- 1 cup extra virgin olive oil
- Combine all in a stainless bowl and serve or refrigerate for up to 3 weeks.
-For mint chimichurri, substitute 1 cup chopped fresh mint leaves for 1 cup oregano.
-Add 1/2 cup fine minced or brunoise red bell pepper.