Thursday, April 25, 2013

Rachel's Chimichurri Sauce

Rachel’s Chimichurri Sauce

If you’ve ever had the pleasure of eating Argentinean beef, you’ll no doubt remember its traditional accompaniment; Chimichurri Sauce. This delightful sauce, made with a variety of fresh herbs, is truly a wonderful compliment to red meat. However, I find it just as tasty on Tuna Steaks, and quite possibly pork. Here you will find my version of this traditional favorite. Whether you’re a long time fan of Chimichurri, or brand new to the experience, try it; I have a feeling you won’t be disappointed!


-Equal amounts of fresh Cilantro and Italian Parsley 
(I used an overflowing handful of each)

-Small bunch of fresh Mint (about ¼ cup whole)

- 4 Tablespoons Olive Oil
- 2 cloves Garlic

- The juice of ½ Lemon

- ¾ teaspoon soy sauce

- 1 teaspoon Agave Nectar (or honey)

- ¼ teaspoon Smoked Paprika

- Ground Black Pepper to taste

- Salt (if needed)

Pour the olive oil into a food processor and add the garlic cloves, pepper,
 soy sauce and lemon juice.

Puree until the garlic cloves are well processed and the mixture is relatively smooth.

Add the parsley, cilantro and mint to the food processor in 2-3 stages. Each time, process until the herbs have been incorporated into the liquid.  

Taste to see if the sauce needs more salt. If so, add it to the mixture along with the smoked paprika. Process once more. The sauce should have a smooth consistency, but you should still be able to see the chopped herbs.

To use as a marinade: Spread about 1-2 tablespoons of the mixture into the bottom of a glass baking dish. Place your meat (in my case I used Ahi Tuna Steaks, but regular Steaks would also work wonderfully) into the dish and spoon another tablespoon or two over the tops of the steaks. Gently press the Chimichurri sauce into the meat using the back of the spoon. Cover and refrigerate until ready to use (I recommend ½ hour for tuna steaks and at least 1 hour or overnight for regular steaks). Reserve the rest of the Chimichurri sauce for serving.

Cook the meat in your desired fashion (I pan seared my tuna steaks over medium heat for about 1 minute per side). Drizzle some of the Chimichurri sauce over the meat and serve with sides. I made baked sweet potato fries (*see note*) 
and sautéed vegetables as my accompaniments. 

*Note: I didn’t take pictures of my baked sweet potato fry making process, but here is my recipe if you are interested.*


-2 Large Sweet Potatoes

-1 teaspoon Chili Powder

-1/2 teaspoon ground Cumin

-1/2 teaspoon ground Coriander

- ¼ teaspoon salt

- 1 tablespoon of Olive Oil

- Sprinkle of Cinnamon

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice your sweet potatoes into wedges. Place in a large bowl and add olive oil, chili powder, cumin, coriander and salt. Toss with tongs until the potatoes are evenly coated with the oil and spices. Pour onto baking sheet in one even layer. Sprinkle with cinnamon. Bake 20 minutes, flip the wedges with tongs and bake an additional 20-25 minutes. Enjoy!

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