Chimichurri sauce is a versatile sauce that can dress up fish, chicken, steak or vegetables. When I first discovered chimichurri over seven years ago, I couldn’t believe I’d never had it before. My kids ordered skirt steak with chimichurri sauce at one of our favorite Cuban restaurants while on vacation in Sand Key, Florida. As soon as I got home, I recreated this sauce and started serving it with everything because it goes with just about anything.
Chimichurri sauce is especially delicious served with grilled or roasted fish, chicken or steak. However, it is also an easy way to dress up roast chicken. I remember using chimichurri as a “cheat” when I was shuttling my kids around to after-school activities. I would pick up a roasted chicken from the market and mix up some chimichurri sauce to serve on top.
Chimichurri sauce is a South American sauce originating from Argentina and Uruguay, which at its very basic, consists of parsley, garlic, vinegar, olive oil and red pepper flakes. Sometimes oregano, cumin, cilantro, paprika or lemon are also added. I love the combination of cilantro and parsley, but I’ve also made this with just parsley and it is delicious. Try this next time you want to liven up your dinner and let me know what you think.
- 4 tablespoons parsley minced
- 4 tablespoons cilantro minced
- 4 tablespoons onion mincd
- 1 garlic clove minced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- a dash or two of ground cumin
- salt and pepper to taste
- Mix all ingredients together.
If you don't have cilantro, double the amount of parsley.