CHIMICHURRI SAUCE RECIPE | BBC GOOD FOOD
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods, too
Provided by Jennifer Joyce
Categories Condiment
Total Time 10 minutes
Prep Time 10 minutes
Number Of Ingredients 7
Steps:
- Put the herbs, garlic, onion and chilli in a bowl. Stir in the oil and vinegar along with a pinch of salt.
SEARED STEAK & RED CHIMICHURRI | JAMIE OLIVER RECIPES
Total Time 20 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Remove and finely dice the fat from the steak. Put it into a non-stick frying pan on a medium-low heat with the unpeeled garlic cloves, turning them every minute in the fat as it gently crisps up. Meanwhile, peel the sweet potatoes and chop into 4cm chunks. Cook in boiling salted water for 10 minutes, or until tender, then drain, smash, season and keep warm. Trim the spring onions, halve and deseed the chillies, and lightly brown on both sides in the steak fat. Remove 4 spring onions and the crispy fat bits to a dish, then place the rest of the spring onions and the chillies in a blender and squeeze in the soft garlic flesh. Drain and add the peppers, along with the parsley, and ½ a tablespoon each of extra virgin olive oil and red wine vinegar, then blitz until smooth, and season to perfection. Turn the heat under the pan to high. Cut off the sinew, season the steak with sea salt and lots of black pepper, then cook to your liking, turning every minute. Let the steak rest for 1 minute on top of the spring onions, then slice. Spoon 2 tablespoons of sauce on to each plate (save the rest for future meals), sit the steak on top with any resting juices, then serve with the sweet potato, spring onions and crispy bits.
Nutrition Facts : Calories 487 calories, FatContent 17.1 g fat, SaturatedFatContent 7.4 g saturated fat, ProteinContent 32.7 g protein, CarbohydrateContent 51.6 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 1.2 g salt, FiberContent 7.6 g fibre
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CHIMICHURRI RECIPE - FOOD.COM
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
From food.com
Reviews 5.0
Total Time 30 minutes
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From food.com
Reviews 5.0
Total Time 30 minutes
Calories 255.7 per serving
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DRY CHIMICHURRI SPICE RUB RECIPE | EPICURIOUS
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.
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Reviews 4.1
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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CHIMICHURRI RECIPE - FOOD.COM
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 255.7 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 255.7 per serving
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DRY CHIMICHURRI SPICE RUB RECIPE | EPICURIOUS
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.
From epicurious.com
Reviews 4.1
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Reviews 4.1
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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PORK TENDERLOIN WITH CHIMICHURRI RECIPE | TYLER FLOR…
From foodnetwork.com
Reviews 4.8
Total Time 58 minutes
Category main-dish
Cuisine argentinean
Reviews 4.8
Total Time 58 minutes
Category main-dish
Cuisine argentinean
- Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
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MEATBALLS WITH CHIMICHURRI SAUCE RECIPE: HOW TO MAKE IT
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 130 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 130 calories per serving
- Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
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CHIMICHURRI SAUCE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 5 minutes
Category condiment
Reviews 4.5
Total Time 5 minutes
Category condiment
- Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with grilled steak or other meat.
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SLOW-COOKER POT ROAST WITH CHIMICHURRI - BETTYCROCKER.COM
If you’ve never tasted chimichurri, run to your kitchen and make this—pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 10 minutes
Cuisine Latin American
Calories 540 per serving
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 10 minutes
Cuisine Latin American
Calories 540 per serving
- Serve pot roast with cabbage, red onion and chimichurri sauce.
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ROASTED CARROTS RECIPE - NYT COOKING
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 124 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 124 per serving
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
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MEATBALLS WITH CHIMICHURRI SAUCE RECIPE: HOW TO MAKE IT
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 130 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories 130 calories per serving
- Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
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CHIMICHURRI SAUCE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 5 minutes
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Reviews 4.5
Total Time 5 minutes
Category condiment
- Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with grilled steak or other meat.
See details
SLOW-COOKER POT ROAST WITH CHIMICHURRI - BETTYCROCKER.COM
If you’ve never tasted chimichurri, run to your kitchen and make this—pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 10 minutes
Cuisine Latin American
Calories 540 per serving
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 10 minutes
Cuisine Latin American
Calories 540 per serving
- Serve pot roast with cabbage, red onion and chimichurri sauce.
See details
ROASTED CARROTS RECIPE - NYT COOKING
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 124 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 124 per serving
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
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Apr 26, 2022 · Italian parsley & cilantro– parsley is the main herb used in chimichurri. Traditional recipes only use parsley but many recipes also include cilantro. I personally love the mix of parsley and cilantro so that is how I make chimichurri, but if you want a classic recipe, you can use all parsley. Use flat leaf parsley and not curly parsley.
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