Originally an Argentinian style sauce, chimichurri is hands down one of the most flavorful sauces or marinades you will ever sink your teeth into. While the ingredient list may be extensive, this is one recipe worth investing in. The flavor is bright and rich with herbs, the perfect compliment to grilled meats and charred vegetables. Paired with a simple and flavorful rice, you will be using these recipes over and over.
NOTE: Try making a double batch of the sauce to have on hand to toss in scrambled eggs, drizzle on sandwiches, or whatever you feel like creating.
2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon agave
½ cup flat-leaf parsley
½ cup cilantro
¼ cup fresh basil leaves (or 1 tablespoon dry)
1 tablespoon chopped fresh oregano leaves (1 teaspoon dry)
2 tablespoons garlic, minced
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 ½ pounds sirloin steak (or same amount of any protein)
4 tomatoes on the vine
1 ½ cups basmati rice
1 tablespoon canola oil
½ small yellow onion, finely chopped
1 tablespoon garlic, minced
¼ cup cilantro, finely chopped
12 ounces mild (or spicier if preferred) green taco sauce, enchilada sauce, or tomatillo style salsa
2 cups chicken or vegetable stock
1. Combine all of the ingredients, except the protein and tomatoes, in a blender until liquefied.
2. Rub the steak, or other protein, with ¼ cup of the chimichurri sauce and let sit for 15-20 minutes (or for up to 2 hours in the fridge, removing 30 minutes before cooking time).
3. Heat grill to medium/high and grill the steak 4-5 minutes per side for medium rare. Let sit for 5 minutes before slicing. Serve with chimichurri sauce over the top.
4. For other proteins, grill the necessary time to cook through, slice and serve with chimichurri sauce over the top.
5. To prepare the tomatoes, cut them in half and toss with a drizzle of olive oil. Depending on the size of the tomatoes, char on the grill for 2-4 minutes per side.
NOTE: Any veggies, like peppers, may be used in addition or to replace the tomatoes
1. Heat the oil in a pot over medium-high heat. Add the onion and sauté until soft and golden, about 10 minutes.
2. Add the garlic and cilantro and sauté another minute.
3. Add the rice and toss to coat with the onion, garlic and cilantro mixture.
4. Pour in the taco sauce and stock, turn the heat to high, cover and bring to a boil.
5. Reduce heat and let simmer covered, about 20 minutes, until the water has absorbed and the rice is fluffy.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.