Jorge: The sauce is called "chimichurri" and it is used on many types of Cuban and Argentine style steaks. Our Nicaraguan in-laws love it.
Raúl: We've also seen it served at the table in many restaurants with a fresh loaf of Cuban bread for dipping. Delicious!
Glenn: I'll never forget the time I brought some chimichurri to a Minnesota barbeque. It was one of those "bring your own steak and a side dish to share parties." When I put the chimichurri on my steak hot off the grill, I got a lot of weird stares and comments. "Wow, what's that green stuff?" I persuaded a few people to try a little with their steaks, and the rest -- as they say -- is history. I soon had an empty bowl of chimichurri and everybody at the party was enjoying a new taste sensation!
Raúl: It happens all the time. Some people just have convinced themselves that they're not going to like a certain type of food. Once they try it -- wow -- they love it!
Glenn: The typical Argentine version of chimichurri is made with parsley. In our "Cubanized" version, we use cilantro instead -- it gives it a great flavor, much more intense than the regular variety.
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- 1 large bunch of cilantro leaves
- 8 cloves garlic
- 1/4 cup vinegar
- Juice of one lime
- 2/3 cup olive oil
- 1/2 cup onion
- Dash or two of red pepper flakes
- Salt and Pepper to taste
- Optional additions:
- 1/2 cup sweet red peppers chopped
- 1/2 cup minced tomato
- 1/2 cup chopped fresh oregano
- 1 large bunch of cilantro leaves
We like to make it the easy way. Put everything except the olive oil in a blender and using the "chop" setting, click on and off until you have a thick mixture. Do not over process! This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.)
Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either!
Several restaurants add to the dish by adding some (or all) of the optional additions. However, we like it just fine without the additions. See what you like -- experiment!
Glenn: If you enjoy spicy food, this red version from one of my friends in Argentina is just the ticket!
- 7 garlic cloves
- 3/4 cup olive oil
- 3 1/2 tablespoons Spanish sweet paprika
- 2 tablespoons dry oregano
- 2 tablespoons chopped parsley
- 3 tablespoons white vinegar
- 3 1/2 tablespoons crushed red pepper
- Salt to taste
- 3/4 cup olive oil
Place all ingredients except oil in food processor and using the "chop" setting, click on and off until you have a thick mixture. Do not over process!
Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.) Taste it and add salt as needed to finish.
We Show You How in Two Great Cuban cookbooks:
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