In my home Beef and Fire are sacred. It means simple, Guacho Style cooking outdoors with my sons and nephews. And if we’re having Beef, then we’re making Chimmichurri, simple as that. It’s the finest beef condiment ever. We love it so much we call it Figgichurri.
It is wonderful on grilled beef as originally intended, however, I use it on chicken, shrimp, fish, sausage and for all of you non-meat eating folks, like my beautiful Daughter, it’s great on charred veggies too. It’s a crowd pleaser! The only downfall with this recipe is that it does not hold well. After 3 or 4 days, the herbs oxidize and it turns dark, the flavor is still good for a few more days, but after a week or so, it is seriously degraded.
Classic South American Chimichurri is usually made with flat leaf parsley and oregano, but I love cilantro, so I add it equally to my Figgichurri and it makes a huge difference. Take the time to mince each element finely, this is not a job for a food processor, it will ruin the texture. Seriously, mince! It’s good for your knife skills and it is the key to big bold Gaucho flavor.
- 1/2 cup flat leaf Italian parsley minced fine
- 1/2 cup chopped cilantro leaves minced fine
- 4 cloves garlic minced fine
- 2 stalks Scallions minced fine
- 1 shallot minced fine
- 1 fresh jalapeño or serrano chilies minced fine
- 1 tsp fresh Oregano minced fine
- 1 tsp Melinda's XXXtra Hot Sauce
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1/4 cup lemon or lime juice fresh squeezed
- 1 tsp Kosher Salt
- 1 tsp black pepper fresh ground
- Place finely minced garlic, scallions, hot sauce, salt, vinegar, lime juice, serrano/jalapeño pepper and shallot in a non-reactive bowl for 10 or so minutes while you mince the herbs.
- Stir in herbs until mixed well, then pour olive oil over the top. You want the olive oil to slightly cover the mixture, if it doesn't, add a little more oil.
- Let sit in the refrigerator for an hour to set before serving.
- Take out of the refrigerator and allow it to get to room temperature before serving (15 to 20 mins.)