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Chimichurri is a thick herb sauce that in Argentina is typically served with steak or lamb
1 rack of lamb, Frenched
3 1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
Preheat broiler.
Pat steak dry. Stir together 2 teaspoons salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of lamb. Broil chops on a broiler pan or on a char-broiler about 4 inches from heat 5 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Serve topped with Chimichurri sauce.
Chimichurri Sauce
Parsley, oregano, garlic, oil and vinegar come together in this traditional Argentine sauce for meat. It's exceptionally good with steak or a parrillada.
INGREDIENTS:
1 bunch flat leaf parsley
8 Cloves Minced Garlic
3/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1 Juiced Lemon Wedge
1 Tablespoon Diced Red Onion
1 Teaspoon Dried Oregano
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
PREPARATION:
Chop parsley and place in blender. Whirl once. Add the remaining ingredients and blend until liquid. Store in the refrigerator and serve as a marinade and condiment for meat. Especially good with steak.
Chimichurri is made from chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil. Vinegar can be added for more "bite". It is usually the only seasoning for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat. Chimichurri is also available bottled or dehydrated for preparing with oil and water.
Note:
The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto.
Recipe from Hectors on Henderson - Dallas Texas
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