This favorite from Argentina & Uruguay is absolutely fantastic with grilled meats & vegetables. We've separated the sauce from the protein or vegetables in the recipe below. Enjoy!
Course: Main Course, Marinade, sauce
Cuisine: Argentine, Urguayan
Keyword: Grill, Grilling, Marinade
CHIMICHURRI SAUCE
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1 shallot, finely chopped
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1 small red pepper, deseeded and chopped for color!
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1 large jalapeño, deseeded and chopped
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3-4 cloves garlic, chopped or minced
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1/2 cup red wine vinegar
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1 tsp Sel Magique Classic, Spicy or Salt & Pepper Blend
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1/4 cup parsley, finely chopped
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1/2 cup cilantro, finely chopped
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2 tsp dried oregano or espazote
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3/4 cup olive oil
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Combine shallot, chile, garlic, vinegar, and Sel Magique in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
MEATS (STEAK, PORK TENDERLOIN, CHICKEN)
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Transfer ½ cup chimichurri to a small bowl, you'll use this to dress the protein after grilling.
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Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. Grill to desired temp, remove and let rest 5-10 minutes, and dress with reserved sauce, dust with Sel Magique. Enjoy!
VEGETABLES
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Transfer ½ cup chimichurri to a small bowl, you'll use this to dress the vegetables after grilling. Place vegetables in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Grill to desired temp, remove and let rest 5-10 minutes, and dress with reserved sauce, dust with Sel Magique. Enjoy!
