I’ve always been suspicious of the Americanized Brazilian steakhouse concept of all-you-can-eat chunks of overcooked beef on a skewer. But, thankfully, it was at one of these temples to beef that I was introduced to the tangy, savory magic of chimichurri. There are many versions of chimichurri, the great sauce of Argentina and Brazil, and they’re all tangy, bright, and irresistible not only on fire-roasted steak but anything pulled off the grill, from shrimp and chicken to lamb and pork. I like to use a fresh jalapeño for a peppery zing.
Use a nice, balanced French red wine vinegar, which I find are the best for cooking in general. I use a spicy, herbaceous Ligurian olive oil. If you prefer a milder flavor you can use a 75/25 blend of canola oil and extra-virgin olive oil (75 percent canola oil and 25 percent extra-virgin olive oil). Sometimes this sauce is served chunky, but I like to purée it in a blender for a smooth, creamy texture. With chimichurri and salsa verde (see here), allow the sauce to sit for an hour or two before serving, as the flavors round out and coalesce beautifully with a little time. I like to serve chimichurri especially with the leaner cuts of beef, as they benefit from the additional oil and the tanginess.
Serves: 6–8 (Maybe up to 10 if you don’t use a lot. I do.)
3 cloves garlic, peeled and stem ends removed
2 jalapeño peppers, seeded, cored, and ribs removed
½ cup packed parsley leaves
½ cup packed mint leaves
½ cup packed cilantro leaves
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup canola oil
½ cup extra-virgin olive or 75/25 canola/olive oil blend (see headnote), plus additional if needed
Put the garlic, jalapeños, parsley, mint, cilantro, vinegar, lemon juice, salt, pepper, and oils in the jar of a blender and cover.
Turn the blender on low, gradually increasing the speed to high. Check the mixture after about 30 seconds and scrape down the container. You want a nice creamy texture, like pesto, without chunks of jalapeño. If you need to continue blending, do it in short bursts so you don’t heat the chimichurri. If the mixture is too thick, add a little more olive oil or canola/olive oil blend.
Taste and adjust the seasoning. Transfer the chimichurri to a bowl, cover, and set aside at room temperature for an hour or two. The acid in the vinegar and lemon juice will “cook” the herbs, and the flavors will bloom and meld.