In this video, Betty demonstrates how to make Chimichurri Sauce. This is a relish that originated in Argentina and is great when served with beef steak or roast.
My inspiration for making Chimichurri was the trip my husband, Rick, and I made to our alma mater, Eastern Kentucky University, where we had lunch in Cafe Burrier. The entree serve was Beef Medallions with Chimichurri Sauce. We found the relish to be a wonderful combination of herbs and seasonings.
Flat leaf parsley | 1 Cup (16 tbs) , finely chopped | |
Cilantro | 1 Cup (16 tbs) , chopped finely | |
Capers | 1 Tablespoon , finely chopped | |
Garlic cloves | 2 , finely minced | |
White wine vinegar | 2 Tablespoon | |
Red pepper flakes | 1/4 Teaspoon | |
Ground black peppercorns | 1/4 Teaspoon | |
Ground sea salt | To Taste | |
Olive oil | 1/4 Cup (4 tbs) (1/4 |
MAKING
1. In a small mixing bowl, combine parsley, cilantro, capers, garlic, vinegar, red pepper flakes, ground black peppercorns, and sea salt.
2. Pour olive oil and stir until well mixed. Transfer to a small serving dish and let stand at room temperature for 30 minutes, allowing flavors to mingle.
SERVING
3. Serve with beef roast and enjoy!
TIPS
This sauce may be stored in the refrigerator up to 2 days, but it should be brought back to room temperature before serving.
Serving size
Calories 89Calories from Fat 81
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 80 mg3.33%
Total Carbohydrates 2 g0.7%
Dietary Fiber %
Sugars
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet