"Charcoal Chimi"

Don’t let the title fool ya, we don’t grill the chimichurri, just put it on all of the mouthwatering beef products we pull off the grill. Chimichurri is a versatile and flavorful sauce that originated in Argentina and is widely popular in South American cuisine, particularly as a condiment for grilled meats. It's known for its vibrant green color and fresh, herbaceous taste. While variations exist, the classic chimichurri typically includes ingredients like fresh parsley, garlic, oregano, red pepper flakes, olive oil, and vinegar. The combination of these ingredients results in a sauce that is both tangy and herb-infused, adding a burst of flavor to various dishes.

Key Components of Chimichurri:

1. Fresh Herbs: Parsley and oregano are the primary herbs used in chimichurri, providing a bright and aromatic base.
2. Garlic: Adds a pungent and savory flavor to the sauce.
3. Red Pepper Flakes: Introduces a hint of heat to balance the other flavors.
4. Olive Oil: Provides a rich and smooth texture to the sauce.
5. Vinegar: Typically red wine vinegar or white wine vinegar, adding acidity that enhances the overall taste.

Pairs Well With:

1. Grilled Meats: Chimichurri is a classic accompaniment to grilled meats such as steak, chicken, lamb, and pork. The sauce's bold flavors complement the smokiness of the grilled meat.
2. Seafood: It pairs well with grilled or roasted fish and seafood, adding a zesty and herbaceous kick.
3. Vegetables: Chimichurri can be drizzled over grilled or roasted vegetables, providing a fresh and flavorful twist.
4. Bread: Use chimichurri as a dipping sauce for crusty bread or as a spread for sandwiches.
5. Potatoes: Whether roasted or grilled, potatoes are enhanced by the addition of chimichurri, creating a delicious side dish.
6. Empanadas: Chimichurri is often served alongside or used as a dipping sauce for traditional South American empanadas.
7. Rice and Grains: It can be used as a sauce for rice dishes, quinoa, or other grains, adding a burst of flavor.

Chimichurri's versatility and bold flavors make it a popular condiment, bringing a taste of South America to a variety of dishes. It's an excellent way to elevate and add complexity to your favorite grilled or roasted recipes.

Now lets make it!

Ingredients:

• 1 cup fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano leaves, finely chopped
• 1 teaspoon red pepper flakes (adjust to taste)
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prep Herbs: Finely chop the parsley and oregano leaves. Mince the garlic.
2. Mixing: In a bowl, combine the chopped parsley, minced garlic, chopped oregano, and red pepper flakes.
3. Liquid Ingredients: Add the olive oil, red wine vinegar, and lemon juice to the herb mixture. Mix well.
4. Seasoning: Season the chimichurri sauce with salt and pepper according to your taste preferences. Start with a pinch of salt and adjust as needed.
5. Resting Time: Allow the chimichurri to sit for at least 15-20 minutes before serving. This time allows the flavors to meld together.
6. Adjust Flavors: Taste the chimichurri and adjust the seasoning or acidity if necessary. You can add more salt, pepper, or a splash of vinegar or lemon juice if needed.
7. Serve: Use the chimichurri sauce immediately or refrigerate it in an airtight container. It can be stored in the refrigerator for up to a week.

Serving Suggestions:

• Grilled Meats: Chimichurri is a classic accompaniment to grilled meats such as steak, chicken, or lamb.
• Seafood: It also pairs well with grilled or roasted fish and seafood.
• Vegetables: Drizzle chimichurri over grilled vegetables for a burst of flavor.
• Bread: Use it as a dip for crusty bread.

Feel free to customize this basic recipe to suit your preferences by adjusting the herb quantities, spice levels, or acidity. Enjoy your chimichurri sauce!