This is the first real chimichurri I've seen from an American youtuber. No lemon zest, mint, coriander, blending instead of chopping or other nonsense. Looks awesome!
I’m only used to cooking African Foods. I’m trying to learn how to make things from other countries. I feel on a very useful video. I think other than how good this recipe sounds, I like the little tips you throw in your videos. Thank you. Subbed.
Hi Lorena, I deeply thank for this recipe. You are definitely excellent on giving us details. Today I grilled flat iron steak (medium) and this amazing sauce take the taste to the next level. Best sauce for steak I have ever tasted. I added a bit dill as well.
Just made this !!! So good tried a different recipe a while back with a food processor and failed a few times but never really tasted rite this came out perfect chopping everything up myself thanks !!
UK viewer here, I've tried this recipe a few times now, absolutely AMAZING with my steaks. Much better than the usual peppercorn sauce we do over here. Thank you so much, got yourself a new sub 😁😋
Love the voice! The idea of chimichurri translates well to other marinades. I’ve found that marinades typically don’t really penetrate the meat. I get the best sear from dry meat. Adding the marinade/sauce to the resting meat makes a nice flavor without burning marinade ingredients.
Good job, but you shouldn’t use olive oil, it changes all the flavour. Here in Argentina we use sunflower oil or corn oil, does have less invasive tones.
Yeah, i noticed she uses olive oil and the argentinian recipe calls for aceite neutro, yet, i've used olive oil and it kind of works better uncer certain circumstances. For example, i find it better when i need chimi for immediate use. If you're making chimi for the long run, los aceites neutros work better. Coconut oil for seafood and I've played with lots of vinegar. In the end, "recipes" are there for a guide on how to use the basic concepts, you end up cooking with the ingredients you like, you can afford, your body tolerates and you got in hand. Do you have any personal move to make add your own kick to the chimi?
Buen video, pero la mayoria de los argentinos no usamos el aceite de oliva, salvo algunas gotas, mas aceite de maiz o girasol, tambien agregamos morrones. A la carne la condimentamos cuando esta pre-cocida con chimichurri, cruda solo con salmuera. Saludos de Argentina
Lorena can I leave my skirt steak that's marinating in it for two days or is that too long? Thank you for your answer in advance. Your videos are fantastic. Thank you.
It depends on the freshness of your steak. If it was frozen, I recommend to not keep it longer than 12 hours after thawing. If you can't tell how fresh the meat is at your grocery store of butcher I recommend not keeping it in the fridge for too long. If you know the meat is very very fresh you can most definitely marinate it for 48 hours.
Homemade chimichurri sauce can be made a day or two before you plan to serve it. Store the sauce in the refrigerator in an airtight container and make sure to use it within two days. You can use chimichurri as soon as you make it, but the flavor gets stronger and better if you allow the sauce to sit for about an hour at room temperature or overnight in the refrigerator.
SE Asian chimichurri is the best - the main liquid base is: beef broth (instead of olive oil), the juice of the skirt steak (captured in the cooking pan), lime juice, and a dash of anchovy sauce. The chili flakes are replaced with Thai chili's and the herbs are Thai Basil (instead of parsley/oregano).
I'm sorry, I don't see where the problem is. It's meant to taste like olive oil. It has 1/2 cup olive oil. If you don't like olive oil I recommend using a different oil.
I think I messed up big time, I measured the two cups of parsley after chopping it up and it’s WAY TOO parsley I think I should’ve measured it before finely chopping it
illness shaw oh no. Yes you have to measure the de-stalked but while leaves. You can always add 3-4 times of all the other ingredients and then freeze most of it in ice cube trays so you can pop it out every time you plan on using it
Green Healthy Cooking that’s what I did, I panicked for a sec lol that’s I doubled up ingredients. Another thing I believe I missed up was getting bunch parsley instead of Italian parsley and I got robust extra virgin olive oil instead of regular extra virgin. It still came out good! But the more I go at it the better it’ll get every time. Thank you for the video we enjoyed the sauce with flank steak! Just finished it ❤️
@@847mario Chimichurri is traditionally from Argentina and Uruguay which combined have a population of about 47 million. You might imagine that different people use different oils and it's still "original and traditional". Some say olive oil is the traditional, some say sunflower oil. I'm sure others will say other oils. I recommend a mild extra virgin olive oil or a flavorless oil like sunflower or avocado. More flavorful oils like sesame will alter the traditional flavor of chimichurri a lot.
red chimichurri has tomatoes mashed sliced garlic a few sprigs of oregano and parsley red wine vinegard olive oil. please do not ruin the meat most people charred the meat is a no no.
@@mrcat7489 you're right. The real chimichurri doesn't have lemon at all. It's a personal thing, I love lemon and I just use everytime I do "pollo a la parrila" (chicken on the grill), but not for red meat.
This is the authentic argentine purist recipe guys, except a combo of good sunflower and good olive oil. Also make sure to let the sauce sit overnight in fridge. It matures and the texture and taste turns to real chimichurri. Hope you're watching Gordon Ramsey and Jamie Oliver.
Hola Lorena, I hope this message finds you well. First of all thank you for the chimichurri recipe; I enjoy it every morning on a lightly toasted english muffin and a cup of hot tea. I'd like to know if you have a Facebook page? Regards from Cypress, Texas.
I'm so happy to read you enjoy the recipe :) Yes of course I have a facebook page. You can find it here: facebook.com/greenhealthycooking/ I also have a website: greenhealthycooking.com/ And an Instagram account: instagram.com/greenhealthycooking/
Excellent chimichurri recipe! But one word of advice, you didn’t let your meat rest long enough. That’s why all the juices were on the plate rather than in your meat. It looked dry when you showed it off. Other than that I believe I’ll be trying your recipe! Keep up the great work!
cooking alone is a whole different story than cooking and filming. I cook and film solo and with natural light. I have to time everything around clouds moving, kids coming home from school, etc etc. *sigh*
Green Healthy Cooking No, I feel ya. I hope I didn’t come off rude. You’re right though, I don’t cook and film but I do get the coming home from work and cooking for family. My wife and I usually take turns cooking or help each other out as I can’t mince stuff nearly as well as she can. Keep up being badass! ❤️
This video is full of good advice. Too many times I've seen other chimichurri recipes that tell the cook to run it through a blender or food processor for a few minutes, and it comes out looking like pond scum. It looks and tastes best when it's finely chopped by hand so that it still has some texture to it. (Side note: The same is true of tapenade, in my opinion.) Another thing to keep in mind is that if you use the red pepper flakes, it may taste spicier than you expected at first, but that initial bite mellows out once the flavors have had time to meld. I first had chimichurri at Los Ranchos restaurant in Miami some 20+ years ago, and it was one of the best steak sauces I'd ever had. (That and the béarnaise they served with their chateaubriand. Yum!) There's also a red chimichurri that is spicier than the green and has a smoky flavor. I've used that one to marinate grilled steaks in the past. It's so good! But if you don't do spicy, you may want to stick with the green chimichurri.
Homemade chimichurri sauce can be made a day or two before you plan to serve it. Store the sauce in the refrigerator in an airtight container and make sure to use it within two-three days.
