Jorge Castillo: 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 Musibay: We've also seen it served at the table in many restaurants with a fresh loaf of Cuban bread for dipping. Delicious!
Glenn Lindgren: 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 Musibay: 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 Lindgren: 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.
Our "Cubanized" version of this Argentinean sauce, uses cilantro instead of parsley.
INGREDIENTS:
1 large bunch cilantro leavesOptional additions:
1/2 cup sweet red peppers choppedPlace all ingredients except oil in food processor and using the "chop" setting, pulse 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.
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!
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