Chimichurri is a herb-based seasoning sauce originated in Argentina. The sauce is multi-talented, because it can be used both as a dip and as a marinade. A good chimichurri needs time for its flavors to release their full aroma. Therefore, it’s best to prepare the sauce the day before so that it can infuse well. Meat should be marinated in the sauce for at least half an hour before grilling.
Preparation time: approx. 10 minutes Ideally leave to infuse overnight, but at least for 2 hours
Ingredients:
1 shallot
2 gloves of garlic
a bunch of parsley
2 tsp oregano and thyme (use fresh herbs for a more intense flavor)
1/2 lime
1-2 chili peppers (according to your preferences)
1 tsp sea salt
1 tsp freshly ground pepper
1 bayleaf
Olive oil
Preparation:
Peel and finely chop shallot and garlic. Wash parsley, shake it dry, pluck leaves and chop finely. Then, wash chili pepper(s), cut out seeds and chop finely.
Afterwards, put everything in a mortar, season with sea salt and pepper and grind it to a paste. Add oregano and thyme and then grind again. Pour paste into a clean jar and top with lime juice and olive oil. Tear bay leaf and add it to the sauce.
Stir everything well, close the jar and leave to infuse in the refrigerator for at least two hours, but ideally overnight – This allows the flavor to develop intensively!
Remove the bay leaf and serve.
Shelf life
Chimichurri will be good for at least three days when you keep it in the refrigerator (in a tightly sealed jar). If you want to keep the sauce longer, make sure all the ingredients are generously covered with oil. This should keep it good in a cool, dark place for up to two weeks.
Our Recommendations
– Serve the sauce with a tender steak
Chimichurri (verde)
Chimichurri is a herb-based seasoning sauce originated in Argentina. The sauce is multi-talented, because it can be used both as a dip and as a marinade. A good chimichurri needs time for its flavors to release their full aroma. Therefore, it’s best to prepare the sauce the day before so that it can infuse well. Meat should be marinated in the sauce for at least half an hour before grilling.
Preparation time: approx. 10 minutes
Ideally leave to infuse overnight, but at least for 2 hours
Ingredients:
Preparation:
Peel and finely chop shallot and garlic. Wash parsley, shake it dry, pluck leaves and chop finely. Then, wash chili pepper(s), cut out seeds and chop finely.
Afterwards, put everything in a mortar, season with sea salt and pepper and grind it to a paste. Add oregano and thyme and then grind again. Pour paste into a clean jar and top with lime juice and olive oil. Tear bay leaf and add it to the sauce.
Stir everything well, close the jar and leave to infuse in the refrigerator for at least two hours, but ideally overnight – This allows the flavor to develop intensively!
Remove the bay leaf and serve.
Shelf life
Chimichurri will be good for at least three days when you keep it in the refrigerator (in a tightly sealed jar). If you want to keep the sauce longer, make sure all the ingredients are generously covered with oil. This should keep it good in a cool, dark place for up to two weeks.
Our Recommendations
– Serve the sauce with a tender steak
Power Steakgrill PS M2000 DEVIL’S HEAVEN