In the mood for Chimichurri….

5 Feb

We spent the last week-end around BBQs with great meat lovers, and even 2 days later I feel like beef hangover…. Even in my family I never had that much red beef within two days.

Along with BBQ comes all the sauces as well and that made my day on Saturday…. Ok Pisco and fresh Sancerre came first! But Mama Elia Chimichurri was really to die for….

It reminded me of my trip to Argentina and the pleasure of having only beef with Chimichurri sauce because the meat is so tender and full of flavor that you do not need any sides to go with it….

Red Beef and Pesto


  • 1 medium onion
  • 3-4 garlic cloves
  • a generous bunch of flat leaf parsley washed
  • 6 tbsp of olive oil
  • 3 tbsp of red wine vinegar
  • red or green chilli (seeded if you want it mild)
  • salt
  • a lime or lemon juice optional


Roughly chopped onion, garlic, chili, parsley to make it easier to process.

In the bowl of your blender, place all the ingredients and only 1/2 the olive oil and start processing. Gradually add the rest of the olive oil until you reach the right consistency. It is up to you. I like it smooth but some likes it almost liquid.

Adjust the seasoning, you can add lime or lemon juice as well as oregano but the base is here!

You can use Chimichurri to marinate other beefs, to go with fish, as a base for salad dressing or on top of grilled vegetables.


Version Francaise

Ingrédients :

  • 1 oignon moyen
  • 3-4 gousses d’ail
  • un beau bouquet de persil plat bien lavé
  • 90ml d’huile d’olive
  • 45ml de vinaigre de vin rouge
  • piment vert ou rouge (avec les graines si vous le voulez fort)
  • sel
  • un jus de citron jaune ou vert – optionnel


Coupez grossiérement l’oignon, l’ail et le persil au préalable pour faciliter leur passage au blender.

Passez tous les ingrédients au blender sauf l’huile d’olive (seulement la moitié) et incorporez graduellement le reste jusqu’a obtention de la consistence desirée.

Ajustez l’assaisonnement: sel, citron.

La sauce Chimichurri est aussi une parfaite marinade pour les viandes blanches, un accompagnement pour les poissons, légumes grillés ou une bonne base de sauce pour les salades.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: