Chimichurri Steak Salad and an Announcement! (2024)

FAQs

What is the description of chimichurri? ›

Chimichurri or chimmichurri is a sauce that originates from Argentina and Uruguay. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. Layla Khoury-Hanold is a contributor at Food Network.

Others believe that this sauce has its origins in Basque immigration, and from that diaspora came the tximitxurri, a Basque-style herb sauce…. Whether of Irish, English, Basque or Quechua origin, chimichurri belongs truly to the Argentines, as a synonym of friendship, family and -of course- a matter of national pride.

Others believe the name "chimichurri" came about in the early 1800s during the failed British invasion of Rio de la Plata, the estuary that separates Argentina from Uruguay, when captive British soldiers asked for condiments by saying, "give me the curry", which Argentines translated into "chimichurri".

chimichurri, sauce of Argentine origin that typically includes parsley, oregano, garlic, and red wine vinegar. The people of Argentina, purveyors of some of the world's best beef, allow little save salt and pepper to come into contact with their steaks.

3. Best steak for Chimichurri Sauce - in South America, cuts such as flank, flat iron and skirt are popular for serving with Chimchurri Sauce because they have really great beefy flavour that pairs so well with this fresh, zingy sauce. However, Chimichurri will pair beautifully with ANY steak!

Chimichurri is a power house of healthy fats and medicinal herbs. Olive oil is packed with monounsaturated fatty acids or MUFA's which have been shown to lower low-density lipoproteins (LDL) as well as total cholesterol levels.

It's amazing on roasted or grilled vegetables: asparagus in spring, vegetable kebabs in summer, potatoes or butternut squash in fall and winter. We pour it onto fish, buffalo (aka bison) burgers and steaks, salads, eggs ... you get the idea.

Enter chimichurri, a vibrant green sauce that is a staple of Argentine and Uruguayan cuisine. Chimichurri is used generously as a marinade or condiment for grilled meats, most commonly steak.

Pesto and chimichurri are both herb sauces made with garlic and olive oil, but they are very different. Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes.

How long does chimichurri sauce last? Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged.

Is chimichurri inflammatory? ›

Health benefits: Chimichurri seasoning is made with fresh herbs, such as parsley and oregano, which are packed with antioxidants and anti-inflammatory properties. Additionally, the garlic in chimichurri is known to have immune-boosting properties.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque zurrumurru 'noise, rumor'. Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century.

noun. chi·​mi·​chur·​ri ˌchi-mē-ˈchu̇r-ē : a savory Argentinean sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil.