Loving chefs recipes

Chimichurri Sauce

The most common origin of the word honors its inventor, an Irish soldier named Jimmy McCurry, who in the 19th century, was traveling with indigenous troops to fight for the independence of Argentina. However, since the name Jimmy McCurry was difficult to pronounce for indigenous people, this sauce, which they simply called “Jimmy” originally, quickly became “chimichurri”, their way of pronouncing the name of its inventor.
At home, I served chimichurri with hanger steak. It was the first time I bought this cut, which, they say, is a prime cut. Located in the belly of the animal, it is slightly marbled, tasty, and offers unparalleled softness. Its cut in the direction of the fiber makes it very soft. I also recommend using this cut for crying tiger beef, a Thai recipe I published last Christmas.
The recipe I am proposing is a version called red chimichurri that includes tomatoes.

Ingredients

• - 1/2 cup of extra virgin olive oil
• - 1/2 cup of sherry vinegar
• - juice of 1 lime
• - 1/2 green bell pepper
• - 1 green or red chili pepper
• - 8 cloves garlic, crushed
• - 1 tomato
• - 3 shallots
• - 1/2 bunch of parsley
• - 1/2 bunch of cilantro
• - 3 or 4 tarragon leaves
• - 5 tablespoons of fresh oregano
• - 2 tablespoons of fresh thyme
• - 2 pinches of chili powder
• - fleur de sel

Preparation

This sauce should be prepared at least two hours before serving or the night before to let the flavors infuse.
Peel, core tomatoes and finely grate.
Wash and dry the herbs, then chop finely.
Wash and dry the peppers, garlic, chili and shallots and chop finely.
Place all ingredients except olive oil in a blender and blend to a coarse puree consistency. Two pulses should suffice.
Finally, add the olive oil and whisk for a few seconds.
This condiment can be stored up to 15 days in a glass jar in the refrigerator.