Who Has a Chimichurri Recipe? - And Chimichurri Talk

Chimichurri
MAKES ABOUT 2 CUPS

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 tsp. kosher salt, plus more

½ cup finely chopped cilantro

¼ cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano

¾ cup extra-virgin olive oil
Preparation

Step 1
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Someone posts an applicable recipe in response to a direct question and gets 2 downvotes for it

This board is the most passive aggressive part of TigerDroppings by 1000 miles

I don’t believe the Food Board will downvote for no reason!

I've tried several over the years. The only one I've been happy with is pasted below; I think someone here pointed it out. No food processor involved.

The blogger talks of using it both to baste and to serve with finished steak. I have only done the latter.

I'm not big on raw garlic, so I use granulated garlic instead of minced cloves. I've also used easier-to-find jalapeno instead of a red chili.

Authentic Chimichurri (Uruguay & Argentina)
Café DeLites blog LINK

Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
Black pepper, to taste (about 1/2 teaspoon)

Instructions

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Several ways to make chimi bit the ones posted all seem reasonably good mixes.

I use chimi as a board sauce for red meats. Dress the cutting board with the chimi, place meat on top and slice

Next time use a food processor or blender for the sauce. You’re not gonna blend it to a cream texture, but a few taps to get a chunky blend.

It was fine. I got a couple of chewy bites, but not bad at all.

Andouille,

Are you in the restaurant business or make andouille sausage?

Skirt. Don’t over cook it. Cook it on as hot as you can get you are cooking on. Cut it across the grain .