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(The Takeout)   Chimichurri: the one sauce to rule them all, the one sauce to find them, the one sauce to bring them all and in the kitchen bind them, in the land of tasty steaks where chefs never lie   (thetakeout.com) divider line
    More: Spiffy, Shallot, Condiment, Olive oil, Garlic, Meat, Taste, Food, Spain  
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568 clicks; posted to Food » on 21 Jul 2021 at 9:05 AM (11 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



23 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-07-21 7:26:33 AM  
That's a chimmi alright. The parsley and oregano are important for the balance, though you can do without the shallot which is kind of mild and wimpy for a sauce with chiles and cilantro. Shallot just gets lost in something like this, and you can go with 2T of red onion instead. Instead of capers I like to use banana peppers instead, so you get the pickle flavor, but with a touch more heat but the sour balance would be about the same as this.

But that's me. It's not a bad chimmi. Just a wee bit Eurofied. Shallots have their place, but next to chilies ain't it.
 
2021-07-21 7:56:28 AM  

hubiestubert: That's a chimmi alright. The parsley and oregano are important for the balance, though you can do without the shallot which is kind of mild and wimpy for a sauce with chiles and cilantro. Shallot just gets lost in something like this, and you can go with 2T of red onion instead. Instead of capers I like to use banana peppers instead, so you get the pickle flavor, but with a touch more heat but the sour balance would be about the same as this.

But that's me. It's not a bad chimmi. Just a wee bit Eurofied. Shallots have their place, but next to chilies ain't it.


This.  Garlic over shallots.

If you've got sorrel, it's great in this.  Naturally tart flavor.  Just make sure you hit it with a little acid as soon as you start pulverizing it, otherwise it turns a dark olive green (same as basil).  I want that bright green color.

If you learn how to make basil pesto, pistou, and chimichurri, then it's quite straightforward to improvise and whip up a green sauce with whatever you have on hand.  Toss it with potatoes or pasta, or ladle it over meat or fish.  You can use it as a binder for breadcrumbs, you can add a dollop of it to deviled eggs, you can dress roasted vegetables with it.  Very versatile.
 
2021-07-21 8:14:56 AM  
Honestly like Mexican oregano in the chimichurri along with serrano peppers.  I know the 'authentic' recipe doesn't have cilantro but I prefer it.   And I'll still add red pepper flakes just because.  (and no, no friggin capers)

I made an Argentine style grilled chicken with chimichurri once when my brother-in-law and wife's sister came over to eat.   Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken.  Asked for ketchup and proceeded to douse his chicken with it.  Needless to say, they weren't invited for dinner again but doesn't matter, they're divorced now and new hubby to be appreciates what we cook when they are guests.  (and always offers to pitch in and clean up at barbecues so I like that dude)
 
2021-07-21 8:42:29 AM  

BunkyBrewman: Honestly like Mexican oregano in the chimichurri along with serrano peppers.  I know the 'authentic' recipe doesn't have cilantro but I prefer it.   And I'll still add red pepper flakes just because.  (and no, no friggin capers)

I made an Argentine style grilled chicken with chimichurri once when my brother-in-law and wife's sister came over to eat.   Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken.  Asked for ketchup and proceeded to douse his chicken with it.  Needless to say, they weren't invited for dinner again but doesn't matter, they're divorced now and new hubby to be appreciates what we cook when they are guests.  (and always offers to pitch in and clean up at barbecues so I like that dude)


Ketchup on chicken?  What a farking child.
 
2021-07-21 9:35:29 AM  

FrancoFile: BunkyBrewman: Honestly like Mexican oregano in the chimichurri along with serrano peppers.  I know the 'authentic' recipe doesn't have cilantro but I prefer it.   And I'll still add red pepper flakes just because.  (and no, no friggin capers)

I made an Argentine style grilled chicken with chimichurri once when my brother-in-law and wife's sister came over to eat.   Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken.  Asked for ketchup and proceeded to douse his chicken with it.  Needless to say, they weren't invited for dinner again but doesn't matter, they're divorced now and new hubby to be appreciates what we cook when they are guests.  (and always offers to pitch in and clean up at barbecues so I like that dude)

Ketchup on chicken?  What a farking child.


Did he also throw a tantrum that the chicken wasn't in nugget form?
 
2021-07-21 9:45:26 AM  
I know this will be unpopular. However, while a "good steak"* doesn't need sauce, there are a lot of great sauces that go well with steak of any level of quality. Chimichurri, Demi-glacé, bearnaise, any number of reductions and pan sauces and compound butters, etc.

/ The term "good steak" is a lot more complex than its usage in these threads would often suggest. Cut, grade, preparation, etc. so many variables that might affect the quality of the food on the plate and might affect what sauce(s) are appropriate.
// Sauce should be used with restraint, of course, particularly with high grade beef.
/// Now I want steak... who am I kidding? I always wanted steak.
 
2021-07-21 10:04:43 AM  
The article misspelled "ketchup".
 
2021-07-21 10:39:32 AM  

BunkyBrewman: Honestly like Mexican oregano in the chimichurri along with serrano peppers.  I know the 'authentic' recipe doesn't have cilantro but I prefer it.   And I'll still add red pepper flakes just because.  (and no, no friggin capers)

I made an Argentine style grilled chicken with chimichurri once when my brother-in-law and wife's sister came over to eat.   Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken.  Asked for ketchup and proceeded to douse his chicken with it.  Needless to say, they weren't invited for dinner again but doesn't matter, they're divorced now and new hubby to be appreciates what we cook when they are guests.  (and always offers to pitch in and clean up at barbecues so I like that dude)


Ketchup on chicken? Complaining about eating greens? I....have no words.
 
2021-07-21 10:46:14 AM  

BunkyBrewman: know the 'authentic' recipe doesn't have cilantro


I use 2/3 parsley and 1/3 cilantro for the green in mine.
 
2021-07-21 10:49:44 AM  

BunkyBrewman: I made an Argentine style grilled chicken with chimichurri once when my brother-in-law and wife's sister came over to eat.   Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken.  Asked for ketchup and proceeded to douse his chicken with it.


On reflection, maybe you should have killed his entire family.  Just wipe out that whole bloodline.
 
2021-07-21 10:50:39 AM  
One sauce to dance on the rooftops.
Fark user imageView Full Size
 
2021-07-21 10:53:28 AM  

phlegmjay: I know this will be unpopular. However, while a "good steak"* doesn't need sauce, there are a lot of great sauces that go well with steak of any level of quality. Chimichurri, Demi-glacé, bearnaise, any number of reductions and pan sauces and compound butters, etc.

/ The term "good steak" is a lot more complex than its usage in these threads would often suggest. Cut, grade, preparation, etc. so many variables that might affect the quality of the food on the plate and might affect what sauce(s) are appropriate.
// Sauce should be used with restraint, of course, particularly with high grade beef.
/// Now I want steak... who am I kidding? I always wanted steak.


A good steak is one that doesn't need extra flavoring, by definition.
 
2021-07-21 11:56:28 AM  
If you have to mask the flavor of your steak, you need better steak.
 
2021-07-21 12:03:43 PM  

ProbablyDrunk: If you have to mask the flavor of your steak, you need better steak.


It's not masking, it's providing contrast.  The heavy cream sauces mask, the acidic green sauces provide contrast.
 
2021-07-21 12:15:02 PM  

Tyrone Slothrop: phlegmjay: I know this will be unpopular. However, while a "good steak"* doesn't need sauce, there are a lot of great sauces that go well with steak of any level of quality. Chimichurri, Demi-glacé, bearnaise, any number of reductions and pan sauces and compound butters, etc.

/ The term "good steak" is a lot more complex than its usage in these threads would often suggest. Cut, grade, preparation, etc. so many variables that might affect the quality of the food on the plate and might affect what sauce(s) are appropriate.
// Sauce should be used with restraint, of course, particularly with high grade beef.
/// Now I want steak... who am I kidding? I always wanted steak.

A good steak is one that doesn't need extra flavoring, by definition.


Yeah, he literally said that.  However, that doesn't mean a good sauce can't be an accompaniment to a good steak.
 
2021-07-21 12:36:06 PM  

FrancoFile: ProbablyDrunk: If you have to mask the flavor of your steak, you need better steak.

It's not masking, it's providing contrast.  The heavy cream sauces mask, the acidic green sauces provide contrast.


Maybe I'm a monster, but sometimes I like a sauce on my premium cuts of steak. Even heavy cream sauces, like Steak Au Poivre (tenderloin). Sometimes I'm in the mood for just a good steak (ribeye mostly) seasoned with salt and pepper. Sometimes I'll marinate them. They're all equally delicious in their own way.

I think some of the lesser cuts can be more flavorful and delicious than the higher end cuts. Sirloin has more beefy flavor to me. A chuck steak is fantastic if cooked properly. I do often make some sort of sauce to go with them though.

I have a prime cut NY Strip in the freezer I'm pulling out to prepare with a Chimichurri in honor of this thread.
 
2021-07-21 12:43:50 PM  

Cortez the Killer: FrancoFile: ProbablyDrunk: If you have to mask the flavor of your steak, you need better steak.

It's not masking, it's providing contrast.  The heavy cream sauces mask, the acidic green sauces provide contrast.

Maybe I'm a monster, but sometimes I like a sauce on my premium cuts of steak. Even heavy cream sauces, like Steak Au Poivre (tenderloin). Sometimes I'm in the mood for just a good steak (ribeye mostly) seasoned with salt and pepper. Sometimes I'll marinate them. They're all equally delicious in their own way.

I think some of the lesser cuts can be more flavorful and delicious than the higher end cuts. Sirloin has more beefy flavor to me. A chuck steak is fantastic if cooked properly. I do often make some sort of sauce to go with them though.

I have a prime cut NY Strip in the freezer I'm pulling out to prepare with a Chimichurri in honor of this thread.


You're absolutely hideous.  Look away!  Look away!
 
2021-07-21 1:17:50 PM  

Tyrone Slothrop: One sauce to dance on the rooftops.
[Fark user image 260x194]


I hate you so very, very much.
 
2021-07-21 1:20:28 PM  

Joey Jo Jo Jr Shabadu: Tyrone Slothrop: phlegmjay: I know this will be unpopular. However, while a "good steak"* doesn't need sauce, there are a lot of great sauces that go well with steak of any level of quality. Chimichurri, Demi-glacé, bearnaise, any number of reductions and pan sauces and compound butters, etc.

/ The term "good steak" is a lot more complex than its usage in these threads would often suggest. Cut, grade, preparation, etc. so many variables that might affect the quality of the food on the plate and might affect what sauce(s) are appropriate.
// Sauce should be used with restraint, of course, particularly with high grade beef.
/// Now I want steak... who am I kidding? I always wanted steak.

A good steak is one that doesn't need extra flavoring, by definition.

Yeah, he literally said that.  However, that doesn't mean a good sauce can't be an accompaniment to a good steak.


I just used one of my beef and veal demi glace packs to make a gravy last night so I'm getting a kick
Fark user imageView Full Size
 
2021-07-21 1:30:28 PM  

BunkyBrewman: I made an Argentine style grilled chicken with chimichurri once when my brother-in-law and wife's sister came over to eat.   Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken.  Asked for ketchup and proceeded to douse his chicken with it.


Ambitwistor: On reflection, maybe you should have killed his entire family.  Just wipe out that whole bloodline.


got to go with the Holomorphic here, just let g-d sort them out!

but als-Kind I would have had zfc what to do with a green sauce. why is it green? sauces shouldn't be green! are you sure this is food?

I have truly fond memories of those free-for-all wood/charcoal grills at our freezing cheap ass-lake, you know the ones. my parents would bring a bunch of chicken legs+thighs pounded mostly-flat, all soaking in nothing but ketchup. not a great marinade, not a great bbq "sawse" but it always got a lovely char that even writing this now has me salivating a bit lololol. ah, nostalgia, the best flavor.

media-cdn.tripadvisor.comView Full Size


except also? I was a farking kid. in Ohio. I hardly even knew from food.
(speaking of which Ambitwistor, not only not in nugget form, but not in dinosaur shaped nugs form!!! my little niece would reverse-murder every single person there, for that one little egregious mistake.)
 
2021-07-21 1:32:21 PM  
me, much as I am Team Chimichurri All Of The Things, I am also very, very lazy.

so... usually I just cilantro-garlic-ginger-serrano chutney all of the things...

media-amazon.comView Full Size

Fark user image
 
2021-07-21 1:52:47 PM  
cook down 1lb of fresh mushrooms and save the liquid. add the liquid to several cups of low sodium beef broth and if your steak has rested add in the drippings. reduce to ~3/4 of a cup.  add in a bit of red wine and reduce until the protein from the drippings breaks down into the sauce and the sauce thickens.    finish with a generous pad of butter.  salt and pepper to taste.


you are welcome.
 
2021-07-21 10:06:49 PM  
Chimichurri is awesome. Not the ONLY thing that works, but one of the top ones. We always have some, even if it is store bought.


BunkyBrewman: Guy acted like I killed his entire family and made such a farking stink about eating "green shiat" on his chicken. Asked for ketchup and proceeded to douse his chicken with it.


I would have followed him home and burned down his single wide...
 
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