Tuesday, June 11, 2013

Chimichurri on everything!

Okay, so I know I've been absent for a few days, but I found a recipe for Chimichurri sauce in Sunset magazine, and I've been eating it on everything!

The recipe in Sunset was for Bison Tri-Tip with Chimichurri.  We made the tri-tip (beef though; we couldn't find bison) and made the sauce.  The tri-tip was okay, but the chimichurri was amazing!
Chimichurri on Tri-Tip
It's pretty thick, a little spicy and very flavorful.  It's kind of a pestoish color and consistency, but it tastes earthier and more appropriate for summer BBQs.

So, I'm sure your burning question is, what else can you put Chimichurri on besides tri-tip?

Chimichurri on Grilled Cheese
1. Salad - Great as a salad dressing or in addition to a vinaigrette.

2. Grilled Cheese - That's right!  Use whole wheat bread and monterey jack cheese.  Just brush the sauce on the bread after grilling, or you can brush the sauce inside the bread before grilling.  I've tried it both ways, and it's great either way.

3. Fried Egg Sandwich - Similar to grilled cheese (just add fried egg).

4. Pizza - Yup, spread a thin layer on the crust instead of sauce.  See my Shresto Pizza recipe.  You could totally use Chimichurri instead of Pesto.

I'm sure there are a lot more great ways to eat Chimichurri.  For example, I know it'd be great with any meat.  Leave a comment if you have a suggestion about what else to eat it with.

Oh, and lest I forget, here is the Chimichurri recipe, courtesy of Sunset magazine:

In a food processor, pulse 2 tbsp. balsamic vinegar, 1/2 cup packed parsley springs, 7 garlic cloves, 1/3 cup packed fresh rosemary leaves, 2 tbsp. fresh oregano leaves, 1 tbsp. lemon juice and 1 1/2 tsp. each red chile flakes and sea salt to coarsely chop.  While pulsing, pour in 2/3 cup extra-virgin olive oil.  Let sauce rest at least 1 hour; or chill up to 3 days, then bring to room temp.

Happy eating!

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