10 Ways to Use Chimichurri
Chimichurri is not only for steak. This green sauce goes on eggs, rice, shrimp, even leftover pork, and a spoonful wakes up almost any plate.
One batch makes about 1 cup (240 ml), and most of these ideas use just a few spoonfuls. Here are the 10 ways I use it most, with how much to use and a tip for each. Remember: it is fresh herbs and garlic in oil, so it lives in the fridge.
Steak night, the classic way
Grill a steak, let it rest and slice it against the grain, then spoon 2 tablespoons (30 ml) of chimichurri over each serving. For my grilled ribeye, I simply swap the herb butter for chimichurri. Take the jar out of the fridge 20 minutes before dinner so the oil loosens up.
Choripán for a cookout
Grill fresh Argentine-style chorizo, split it, tuck it into a crusty roll and add 1 to 2 tablespoons (15 to 30 ml) of chimichurri. My choripán has all the steps. For a party tray, slice the chorizo and serve it on toasted baguette slices with a little chimichurri on each one.
A marinade for chicken
Mix 1/4 cup (60 ml) of chimichurri with 1 tablespoon (15 ml) of lime juice and rub it on 1 1/2 lb (680 g) of boneless chicken thighs. Marinate them in the fridge for 1 to 4 hours, then grill or pan-sear them until they reach 165°F (74°C). Keep a separate spoonful of clean chimichurri for serving, and throw away the marinade that touched the raw chicken.
Eggs and arepas for breakfast
A teaspoon or two (5 to 10 ml) of chimichurri over fried or scrambled eggs is my favorite way to start a weekend. Try it on perico with arepas, or on a fried egg over toast. Add it after the eggs are cooked, not in the hot pan, so the parsley stays bright.
A dip for tostones and potatoes
Serve 1/4 cup (60 ml) of chimichurri in a little bowl next to tostones instead of the garlic mojo, or toss it with roasted potatoes. For 1 1/2 lb (680 g) of potatoes, 3 tablespoons (45 ml) is plenty. Add it when the potatoes come out of the oven, while they are still hot, so they soak up the flavor.
Chimichurri shrimp with mofongo
Sauté 1 lb (450 g) of peeled shrimp in a hot skillet for 2 to 3 minutes per side, until pink, then turn off the heat and stir in 3 tablespoons (45 ml) of chimichurri. Spoon the shrimp over mofongo or white rice. Adding the sauce off the heat keeps the garlic from burning and turning bitter.
Chimichurri mayo for sandwiches
Stir 2 tablespoons (30 ml) of chimichurri into 1/2 cup (120 ml) of mayonnaise, store-bought or homemade. Spread it on burgers, tripletas or a turkey sandwich, or use it as a dip for fries. If you make the mayo in the Thermomix® TM7™, add the chimichurri at the end and mix it in on reverse for a few seconds, so the herbs stay in pieces. Keep it in the fridge and use it within 4 days.
Leftover pernil sandwiches
Warm slices of leftover pernil in a skillet, pile them on pan sobao or a soft roll and add 1 tablespoon (15 ml) of chimichurri per sandwich. The tangy sauce cuts through the rich pork. A slice of melted Swiss cheese on top makes it even better.
Grilled vegetables and corn
Brush zucchini, bell peppers, onions and corn on the cob with a little olive oil, then grill or roast them until tender and browned. Spoon 1/4 cup (60 ml) of chimichurri over the platter right before serving. A simple side turns into the dish everyone reaches for first.
A dressing for salads
Whisk 3 tablespoons (45 ml) of chimichurri with 1 tablespoon (15 ml) of red wine vinegar and 1 tablespoon (15 ml) of olive oil. Pour it over sliced tomatoes and avocado, a potato salad or a bowl of rice and black beans. Make only what you will eat that day, because this dressing is best fresh.
If I learned to cook, you can too, and a jar of chimichurri is a good place to start. Make a batch this week, try one of these ideas and tell me which one became your favorite.
