What is Chimichurri and How is it Used?
Chimichurri is an intense marinade or sauce that typically contains fresh herbs, garlic, olive oil, red wine vinegar, and chili pepper. With Mexican and South American roots, it is used to marinate meats like steak, chicken, and pork, and top cooked meats and vegetables.
I make chimichurri in 3 cup batches so I will have leftovers to spread on sandwiches, toss with cooked pasta for a midweek side dish, or top wild caught salmon before baking in the oven.
It has lots of garlic, so leftovers can be used for a quick garlic bread. Just slather it on cut bread and broil about 4 inches from the broiling element for about 5 minutes, or until the top is crispy.
Mix ½ cup chimichurri with 1 cup yogurt for a vegetable dip, or chicken kabob marinade.
Add a few tablespoons to your favorite potato salad or chicken salad recipe.
Possibilities are endless!
Store leftover chimichurri in the refrigerator covered tightly. Discard after 5 days.
Grilled Flank Steak with Chimichurri
Ingredients
- Flank steak – about 1 ½ pounds
- 1 ½ cups Chimichurri in a Hurry divided – See Recipe Below
Creamy Chimichurri in a Hurry
- 1 cup each flat leaf Italian parsley and fresh cilantro leaves packed
- 2 tbsp fresh oregano leaves
- 2 large cloves garlic crushed
- 1 ½ cups extra virgin olive oil
- ½ cup red wine vinegar
- ½ tsp salt
- ¼ tsp chili pepper
Instructions
Puree all chimichurri ingredients using a hand blender until creamy
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If you do not have a hand blender, use a food processor, or hand dice all ingredients and whisk together
Rub flank steak with 1 cup chimichurri and let marinate for several hours before grilling
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On a grill preheated to medium heat, grill flank steak for about 5 minutes on each side, or until minimum internal temperature achieves 135 degrees for medium rare
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Let steak rest for 5 minutes tented with foil
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Slice thinly, and serve with reserved ½ cup chimichurri
Recipe Notes
Flank steak has a thin end and a thick end. Cooking the thick end to 135 degrees will result in medium rare on the thick end, and thin end will be medium
The chimichurri recipe will make about 3 cups. Use leftovers as described above, and store in the refrigerator.
Skillet Hash Brown
Rival your favorite steakhouse hash brown with this recipe!
Ingredients
- 4 Russet Potatoes shredded with box grater, or run through food processor on shred blade
- ½ tsp salt
- 2 tbsp grass fed unsalted butter
- 2 tbsp extra virgin olive oil
- 2 scallions chopped
Instructions
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Place shredded potato in a colander and vigorously squeeze all water out of potatoes
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Toss potatoes with salt
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Add 1 tbsp butter and 1 tbsp extra virgin olive oil to an oven proof skillet on medium heat
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Spread potatoes in an even layer into the hot skillet, and press the potatoes down with a large metal spatula
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Cook uncovered over medium heat for about 5 minutes, or until bottom is medium brown
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Using a metal spatula, gently lift edge of hash brown to check the bottom
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When bottom of hash brown is cooked, slide hash brown onto a plate using spatula
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Drizzle uncooked side of hash brown with remaining 1 tbsp oil, and dot hash brown with remaining 1 tbsp butter
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Invert pan over top of hash brown and flip hash brown back into pan, cooked side up
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Preheat oven to 250 degrees, using convection roast, or roast setting
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After cooking hash brown for 5 minutes on stove top, transfer pan to middle oven rack
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Cook in oven for 15 minutes, top with chopped scallions, cut into 4 wedges, and serve
Recipe Notes
I cannot stress how important it is to squeeze all the water out of the potatoes, or your hash brown will be soggy. Once all the liquid is squeezed out, you should have about 4 cups shredded potato, packed. If not, shred another potato, and squeeze the water out. Choose an oven proof skillet in a size that will allow for about a 1 inch thick hash brown. I use my 10 inch cast iron skillet.
Heirloom Tomato, Feta, Oregano Salad
Nothing says summer like a garden Heirloom tomato salad! Check out your local farm markets and use any variety you like for this wonderful side that you will make again and again. Serve with some good crusty bread to sop up the juices from the tomatoes.
Ingredients
- 1 red heirloom tomato
- 1 yellow heirloom tomato
- ¼ cup fresh goat or sheep feta in brine
- ¼ cup diced red onion
- 2 tbsp fresh oregano leaves
- 1 tbsp good balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper
Instructions
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Slice tomatoes pole to pole, about ¼ inch thick
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Arrange on a platter, and top with crumbled feta, onion, and oregano
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Drizzle with balsamic and olive oil
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Sprinkle with salt and pepper
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Serve immediately, or let marinate for 30 minutes before serving
Recipe Notes
I recommend goat or sheep feta for this dish because they are tangier and softer than cow feta.
