Grilling tonight? You’ve just got to try this amazing chimichurri recipe that came from Murph morphing many different online found recipes to concoct his own Connecticut Country House version.
Did you know that the Argentinean cowboys (a.k.a. gauchos) devised this sauce for grilling up fresh steaks on the range? (I love that visual!) It’s super quick and easy, and gives red meat or chicken a wonderful tangy, garlicky zing. We’ve whipped up a batch for a marinade for bone-in chicken pieces, but you can also reserve a portion to drizzle over your barbequed steak or chicken. Also, we noted that these ingredients helped to tenderize the meat overall. It’s wonderful, and a must have at Connecticut Country House during BBQ season.
Super Simple Chimichurri Sauce
2 bunches of fresh Italian parsley (rinsed well)
1-cup olive oil
½ cup red wine vinegar
½ bunch cilantro (rinsed well to remove all sand)
3 cloves garlic, peeled
1 whole jalapeño, coarsely chopped
Fresh ground pepper to taste
½ lemon, juiced (strain for seeds)
Place all ingredients in a blender, and pulse until well combined. I added this sauce to a large bowl that had our chicken pieces (skin removed), and massaged well into the chicken by hand. Cover and refrigerate for 1-2 hours before cooking.
*Note: This recipe is adapted from many different online options. Chimichurri purists reject the use of cilantro; other recipes call for a small amount of red pepper flakes, or a smaller amount of lemon juice. As usual, I have taken the parts that I know are to our taste, and I encourage you to do the same.