Chimichurri is a great sauce for both steak and seafood. Actually, this version, would make a chunk of wood palatable! It’s pretty decent on almost anything, like potatoes (either sweet or regular), roasted parsnips, carrots or cauliflower…like I said, almost anything. It’s about time to fire up the grill, and this is the perfect…p-e-r-f-e-c-t sauce for grilled food. I know, I gave you Argentine Chimichurri before. This is slightly different from that version. It’s not only a natural for a grilled steak, but this really shines on grilled shrimp, salmon and chicken…green peas, too. Look at that flexibility. Let’s face it, this sauce is just plain delicious on anything. It’s loaded with bright, sharp flavors. And it’s easy. Oh, yeah…did I mention it’s beautiful, too? Isn’t it? This takes all of about 5 minutes to make and you want to make it at least an hour before you’re going to serve it.
You can put this together very nicely in a mortar and pestle. It will be much looser and less homogeneous, and the pieces of herbs will be larger. I throw the orange zest into a blender, but you can julienne it, which you will need to do if you’re going the mortar and pestle route. I usually use a blender. You can use a food processor, but I find a blender works better. The food processor, has a tendency to sort of “throw” the herbs and zest around…so, you have options. I whirl the orange zest up first, to get the orange into small pieces. I add the garlic and give that a whirl, too. Then I toss in the parsley and cilantro, a large pinch of salt and whirl that up. I squeeze in the orange juice and lime juice, rewhirl and then pour in part of the olive oil. For some reason The Goddess didn’t take any pictures between this one and the finished product. Focus, woman. Focus. But, this is incredibly simple and loaded with flavor and I think you’re smart enough to “get it”.
- Zest of 1/2 orange, coarsely chopped
- 2-3 garlic cloves
- 1 handful of fresh parsley, leaves and stems
- 1/2 handful of fresh cilantro (or more, if you wish)
- Juice of 1/2 orange
- Juice of 1/2 lime
- Large pinch kosher salt
- 1/4 cup olive oil
- 1/4-1/2 cup olive oil
Remove the strips of peel from the orange with a potato peeler; coarsely chop. Place the orange zest and garlic cloves in a blender container. Whirl until the peel is cut chopped into tiny pieces. Place the parsley and cilantro in the container. Whirl until it’s chopped into relatively small pieces. This takes seconds, really. Add the orange and lime juices, as well as the salt. Whirl the mixture together. Remove the center of the lid; add the 1/4 cup olive oil through the hole. Turn off the motor. Scrap the mixture down. Pour the mixture into a bowl. Stir in the remaining olive oil, starting with the lesser amount, until you have a relatively thin sauce. Taste, add additional salt, if needed.
NOTE: The amounts given are open for interpretation. Use your judgement when making this. If you want, add a couple leaves of fresh mint, or a few leaves of oregano. You could also add some fresh basil leaves. The mixture is up to you, but traditionally Argentine Chimichurri is parsley, garlic, olive oil and an acid like lemon or lime juice.
Parsley-Cilantro-Orange Chimichurri Recipe©Marcia Lahens 2016. All rights reserved.
You can drizzle the chimichurri over the cooked meat or seafood, as a sauce. You can even use it as a marinade. Either way, you’re going to love this and you’ll make this again and again. The next day, I stirred some into mayo and made potato salad with some of the leftover roasted potatoes…this little sauce is the gift that keeps on giving!