- Authentic chimichurri from Argentina is the best accompaniment to any barbecued or grilled meats
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
- Grilled veggies
A favorite of our family every summer! Take your favorite mix of vegetables ~ Onion for me is absolutely necessary! But typically I use whatever is in the fridge ~ cauliflower, broccoli, bell peppers, mushrooms, baby tomatoes, asparagus, baby corn cobs ~ cut them to decent sized pieces and toss with chopped fresh garlic, olive oil, sea salt, fresh ground pepper and Aleppo pepper (Bitar Market on the northside carries it!)
and let it sit for a couple hours before it hits the grill. I use a grill tray so I don’t lose to many of them through the grates. Don’t be afraid of letting them char a bit, it helps to caramelize the natural sugars. When we have company, I like to serve them on a platter on top of my garlic dill yogurt sauce. Its a bright a beautiful celebration of veggies!
- Garlic dill sauce
Super easy to whip up! To your favorite Greek yogurt add a good pinch of sea salt, the juice of half a lemon, fresh or dry dill (as much or as little as you like, it is a powerful herb!) and at least one clove of good quality diced garlic. Stir it all up and let sit for at least an hour before serving,
I hope you enjoy!