Monday, August 18, 2014

Chimichurri and Bife de Chorizo

Argentine beef is delicious!  It's tender and fresh.  When our family was without gas for 2 weeks this winter, we enjoyed several meals prepared on the open fire (or coals) in our fireplace.  Eric made a few "asados" (Argentine grilled meat) and we had fun exploring cooking with our cast iron skillets and a borrowed Dutch oven...i.e. homemade biscuits.  Yum!  So, this brings me to the chimichurri sauce.  If the beef is grilled right, there is really no need for this yummy sauce BUT it's still a delicious treat to serve alongside meat or grilled chicken.  We made it when some friends came over for "choripan" (chorizos served in crusty French bread).  Delicious!  Ok, so here's the recipe (be prepared for EXACT measurements!  Just kidding!):

1 onion (very finely chopped)
2 cloves of garlic (finely minces)
1 bunch of fresh parsley (chopped)
1/2 tsp. crushed red pepper
oregano (fresh is best but dried will also work)
2 TBSP vinegar (usually white is used but you can use others if you prefer)
1/2 cup mild tasting oil - nothing too strong
salt and pepper to taste

You can use a food processor to chop the herbs and then drizzle in the vinegar and oil at the end while it is still mixing.  Otherwise, you could just hand chop everything and place it all in a jar and shake after putting on the lid!  It is best to let the flavors mix for about 1 hour before using but it can be used right away!

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