how to make a chimichurri sauce Chimichurri sauce easy flavor brings zesty hint heat tiny accompany marinade beef perfect use make
Oh my, oh my! Have I got a treat for you today, my dear foodies! We're going to learn how to make the one and only, the legendary... drum roll, please... Chimichurri Sauce! Now, before we dive into the nitty-gritty of this recipe, let me just tell you - Chimichurri is what they like to call a "magic sauce". It's tangy, it's vibrant, it's herby, it's garlicky, it's packed with little bursts of flavor that will make your taste buds do a little party dance. And let me tell you, this sauce isn't just a one-trick pony. We've got not one, not two, but SEVEN different recipes to use this beauty with! But let's not get ahead of ourselves now, let's start with the classic recipe. First up, we've got to gather our ingredients. Here's what you'll need: - 1 cup fresh parsley leaves, chopped - 1/2 cup fresh cilantro leaves, chopped - 1/4 cup fresh oregano leaves, chopped - 6 cloves garlic, minced - 1/4 cup red wine vinegar - 1/2 cup extra-virgin olive oil - 1 teaspoon salt - 1/4 teaspoon red pepper flakes Are you still with me? Good, now let's get cooking! Step one, grab a medium mixing bowl. Combine the chopped parsley, cilantro, and oregano, along with the minced garlic. Mix everything together real nice. Step two, add the red wine vinegar and stir until everything is evenly distributed. Step three, gradually pour in the olive oil while you continue stirring. You'll notice the mixture starting to thicken and emulsify. That's a good thing, trust me. Step four, add in your salt and red pepper flakes. Mix, mix, mix. Taste, taste, taste. Congratulations, you've just made yourself a batch of Chimichurri sauce! Now, let's have some fun with this sauce. Here are just a few ways you can use it: - Drizzle it over your grilled meats, like steak or chicken - Use it as a marinade for your veggies - Spread it on your sandwiches - Mix it into a pasta salad for an extra punch of flavor - Dip your french fries in it (yes, it's that good) But wait, there's more! Check out the other six recipes we've found for you to use this sauce with. Trust me, your taste buds will thank you. Recipe #2: Chimichurri Grilled Shrimp Skewers - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Chimichurri sauce for serving Preheat your grill to medium-high heat. In a mixing bowl, combine the shrimp with olive oil, smoked paprika, cumin, salt, and black pepper. Toss everything together until evenly coated. Thread your shrimp onto skewers and grill for 2-3 minutes on each side, or until done. Serve with a generous dollop of Chimichurri Sauce. Recipe #3: Chimichurri Baked Salmon - 4 salmon fillets, skin removed - 3 tablespoons olive oil - 3 tablespoons Chimichurri sauce - Salt and pepper to taste Preheat your oven to 375 degrees F. In a baking dish, arrange the salmon fillets. Drizzle olive oil and Chimichurri sauce over the salmon and season with salt and pepper. Cover the dish with aluminum foil and bake for 12-15 minutes, or until the salmon is cooked through. Serve hot and enjoy! Recipe #4: Chimichurri Grilled Cheese - 4 slices of bread - 1/2 cup shredded cheese - 2 tablespoons Chimichurri sauce - 1 tablespoon butter Spread Chimichurri sauce over each slice of bread. Sprinkle shredded cheese on two of the slices and top with the other two slices of bread to form a sandwich. Melt the butter in a skillet over medium heat. Add the sandwiches and cook for 2-3 minutes on each side, or until the cheese is melted and the bread is golden brown. Cut into pieces and serve hot. Recipe #5: Grilled Chimichurri Steak Salad - 1 lb flank steak - Salt and black pepper to taste - 1 tablespoon olive oil - 6 cups mixed greens - 1/2 cup cherry tomatoes, cut in half - 1/4 cup red onion, thinly sliced - 1/4 cup crumbled blue cheese - Chimichurri sauce for serving Preheat your grill to high heat. Season the flank steak with salt and black pepper to taste. Rub with olive oil and grill for 4-5 minutes per side, or until desired doneness. Let the steak rest for 5 minutes before slicing. In a large mixing bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss with Chimichurri Sauce and top with sliced steak and crumbled blue cheese. Recipe #6: Chimichurri Breakfast Sandwich - 2 slices of bread - 2 eggs - 1 tablespoon butter - 2 tablespoons Chimichurri sauce - Salt and black pepper to taste In a skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and black pepper to taste. Cook for 2-3 minutes on each side, or until done to your liking. Toast the bread and spread Chimichurri sauce on each slice. Place the eggs on one slice of bread and top with the other slice. Serve hot and enjoy! Recipe #7: Chimichurri Roasted Potatoes - 2 lbs baby potatoes, halved - 2 tablespoons olive oil - 1/4 cup Chimichurri sauce - Salt and black pepper to taste Preheat your oven to 400 degrees F. In a mixing bowl, combine the halved baby potatoes with olive oil, Chimichurri sauce, salt, and black pepper. Toss everything together until evenly coated. Arrange the potatoes on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy. Serve hot and enjoy! And there you have it, folks! Seven different recipes to use your Chimichurri Sauce with. Which one will you try first? The grilled shrimp skewers? The baked salmon? The breakfast sandwich? Or all of the above? Let us know in the comments below! 
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