One of the items we get the most comments on by our guest is the delicious homemade chimichurri sauce we offer with fresh bread shortly upon your arrival. People often ask us what it is, how to get it all followed by "could we have some more?" So here's a little more info about the delicious concoction that we make here fresh, how you can get more and just what else you can use it for at home.
Chimichurri is actually an Argentinian sauce and references to it are seen as early as the 1800's. Typically a blend of oil, vinegar, parsley or cilantro, garlic and seasonings, the sauce is most commonly used as a marinade or accompanying sauce.
While we offer small portions for your pleasure here at the restaurant, you can get larger containers to buy and take home. But we don't want you to think it's all about being a dipping sauce. So here are some great ideas on how to use chimichurri in a variety of ways.
If you're a beef lover, chimichurri is the perfect marinade for ribeye, skirt, flank and flat-iron steaks. Typically you'll want to marinate the beef for at least 1-4 hours then drain from sauce and salt and pepper your steak before grilling. We recommend rare to medium-rare to get the best flavor from your quality beef.
Not quite in the mood for steak? Try it on your hamburgers - yep! Blend a tablespoon or so in with your raw meat while forming patties then grill as normal. Afterwards, spoon the sauce liberally on both beef and bun and enjoy the rich tangy flavors!
Chicken is another great meat to show off the unique flavors of chimichurri. Save half your sauce for dipping and marinate chicken for 60 minutes or up to two days. Grill until fully cooked and juices run clear then drizzle with some of the remaining sauce.
With Fruits and Vegetables
Chimichurri sauce is just as great on vegetables but rather than using as a marinade, we recommend drizzling just toward the end or even after grilling or roasting.
Some great ideas are to include asparagus, cauliflower, bell peppers zucchini, or your favorite summer squash. Toss all lightly in olive oil, coarse salt and pepper and then roast or grill until cooked to your preference. Then, while still warm, drizzle with Juan's chimichurri and serve immediately.
Finally, another great way to have it is in a salad. Consider tossing into anything from mixed greens to watermelon or even combine with some of your favorite cream dressings.
In all, you'll have a tough time finding something chimichurri tastes badly on... Go ahead, try it with potato and eggs, seafood, ribs and more - just avoid pancakes.