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Active Fire Time: 4 minutes Total Time: 10 min
This traditional Argentinian sauce is a must-have for any barbecue. It's easy to make and pairs perfectly with most meats and grilled preparations. In this recipe, we'll pair it with a delicious high-temperature-grilled steak.
While chimichurri is traditionally used to accompany barbecue meat, it's also ideal for enhancing other dishes like vegetables and sandwiches. One of our favorites is a grilled sausage on a baguette. When it comes to taste, there are no rules, and this sauce elevates the flavor of almost everything. I encourage you to try it with different dishes and choose your favorite combinations.
I recommend making a double batch of chimichurri. Use what you need and freeze the rest for up to 3 months so you always have it ready for your barbecues or appetizers.
INGREDIENTS
Serves 4+
1 cup of chopped parsley
1/4 cup of oregano, preferably fresh and chopped, if not, dried.
3 cloves of finely chopped garlic.
1 cup of olive oil. 1/4 cup of red wine vinegar.
Paprika to taste.
Salt and pepper to taste.
SUPPLIES:
Jar or Bowl
PREPARATION:
This recipe is very easy and quick. For chimichurri, you don't need to do any cooking, but you do for the steak, which will only take a couple of minutes per side on the H1.
Step 1:
Set Up Keveri H1 - Fast Grill Mode (630ºF - 720ºF)
Start by lighting your Keveri H1 in Fast Grill Mode at around 570°F according to the manual instructions or the Masterclass video.
Step 2:
Prepare your Chimichurri using a knife, finely chop the garlic cloves, and place them in the jar or container. Then, add the parsley, oregano, paprika, salt, and pepper. Finally, pour in the olive oil and vinegar. Mix everything thoroughly and let it sit.
Chimichurri is a sauce and should have plenty of liquid; it should not be a paste. When using a glass jar, you should see at least a couple of fingers' worth of excess liquid compared to the solid ingredients. If it's not liquid enough, increase the liquids in the same proportion.
Step 3:
Cook the steak for 2 minutes per side. Start by seasoning with salt and pepper to taste, then place it on the lower grill rack of your Keveri H1. The cooking time is approximately 2 minutes per side, but it depends on the thickness of your cut. If you find it's very thick, leave it for a few extra seconds. Once it's ready, let it rest for a couple of minutes.
Step 4:
Serve your steak with chimichurri; the balance of flavors is perfect. You can also try it with good bread, cold cuts, or salad; your imagination is the limit.
Cook's Notes:
If you can make the chimichurri a day in advance, it will taste even better. It works well in the refrigerator for up to a week. After that, the flavors may not be as desired. While the original recipe is delicious, there's no harm in innovating. We highly recommend grilling vegetables and adding them chopped for a smoky touch.
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How to Light Up your Keveri H1 for Fast Grill Mode
