I love to create in my kitchen on weekends, take a bunch of photos, and then recreate the yumminess in posts here in the Glover Gardens Cookbook blog. Alas, there are no kitchen creations to post this weekend, as I have an early morning flight for a business trip tomorrow and am busy preparing and packing. I do have a recipe to share, though: Churrasco’s chimichurri sauce. Have you had chimichurri before? It is sooooo good – a foodie-worthy sauce that is very simple to make. Churrasco’s is a Houston-based South American restaurant chain, and they deliver the real South American goods. “Churrasco” means beef, or more generally, grilled meats, in both Spanish and Portugese.
That green sauce on the steak is chimichurri sauce, and it is wonderful. Fresh, green and garlicky in its olive oil base, it brings a brightness to the steak. I can’t get enough chimichurri, and it is good on so many other things! Scrambled eggs, fajita tacos, grilled chicken, as a dip…the possibilities are endless. In addition to topping steak with it, Churrasco’s serves chimichurri with dried plantain chips as an appetizer.
Whenever I go to Churrasco’s, I bring home plantains and chimichurri sauce, to continue the South American party at home.
There are lots of chimichurri recipes out there, but I am loyal to this one from Churrasco’s, published in Food and Wine magazine. Simple and delicious, it has only four ingredients and can be made in less than five minutes. Although the recipe calls for curly parsley, flat-leaf parsley is also excellent, and you can substitute cilantro for a different south-of-the-border flavor.
2 bunches curly parsley, thick stems discarded
1/3 cup garlic cloves, crushed
3/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
Combine all ingredients in a food processor until smooth. Refrigerate, but allow to come to room temperature before serving.