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Homemade Argentinian chimichurri sauce

Homemade Argentinian chimichurri sauce

With barbecue season upon us it’s time we had a serious talk about barbecuing and barbecue culture. On the most part people mean well, they have the right idea. Cook meat over fire, eat meat. This assuming you’re even into meat. Thats none of our business here at Vacuvita. We are here to speed up your prep work and help you clean up and store your leftovers.

When barbecuing you need to stay with your food. One can not simply walk away from a loaded charcoal grill; it’s hot and unforgiving and even something as innocent as grabbing yourself a drink could result in charred inedible food rendering you a complete and utter failure as a human being.

*Sorry, we don’t make the rules.

Whatever you’re cooking it’s important to know that you should cook it dry. Season it with pepper and salt, maybe rub it with some herbs and spices but don’t get crazy because oils and thick sauces will just burn away.

What really ties the proverbial room together, is the sauce. Assuming you get your meats and/or vegetables cooked with the help of google and the process of trial and error. Here is a nice fresh sauce to top it all off.

Argentinian Chimichurri Sauce

Ingredients (makes about 2 cups):

1/2 cup red wine vinegar

1 teaspoon salt

3-4 garlic cloves, crushed or minced

1 shallot, finely chopped

1 jalapeño, finely chopped

1/2 cup minced fresh cilantro

1/4 cup minced fresh flat-leaf parsley

2 tablespoons oregano

3/4 cup extra-virgin olive oil

Add pepper to taste

Preparation:

Combine vinegar, salt, garlic, shallot, and chili in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a Vacuvita container and toss with remaining marinade. Cover and vacuum seal for fast-marination. By removing the air from the container, the pores of the food will open up and the marinade will be absorbed much quicker.

Remove meat from marinade after 1/2 hour, pat dry, and grill.

Spoon reserved sauce over grilled meat and enjoy!

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