Chimichurri is a variant of a green sauce used as a marinade for grilled meat. It is originally from Argentina and Uruguay, but is also used in countries as far north as Nicaragua and Mexico.
There are various fanciful etymologies for the word. One story claims that it comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.The Uruguain gourmet Miguel Brasco claims that the word chimichurri originated when Britains were taken prisoner after England tried to invade the Spanish colony of Uruguay. The prisoners asked for condiment for their food mixing English, Aboriginal and Spanish words. Che-mi-curry stands for "che mi salsa" (dame condimento) or "give me curry". Later "che-mi-curry" corrupted to chimichurri.
At any rate, I cooked a wonderful skirt steak a few weeks back and my version of chimichurri sauce. Chick raved about it for days.
2 garlic gloves, chopped
1/2 bunch parsley
1/2 bunch cilantro
1/2 red onion, diced
4-5 fresh basil leaves
1 teaspoon dried oregano
1 heaping tablespoon Dijon mustard
1/4 to 1/2 olive oil
Skirt Steak (typically about 1-1 1/4 pounds)
In a food processor, add all ingredients (minus steak) and begin to pulse. Once the ingredients are well mixed, slowly begin to drizzle in the olive oil while pulsing.
Place two heaping tablespoons of chimichurri sauce directly on skirt steak and leave out at room temperature for 15 minutes, then grill to your preference.
To serve: Slice steak thinly against the grain and garnish with remaining sauce.
Recipe courtesy of Moi....I used the parsley as my base and added everything but the kitchen sink
Image courtesy of Google Images