Recipe: Sexy Brazilian World Cup Chimichurri
Are you like me? Do you think about steakhouses every time you see the printed word salad that is FIFA World Cup Brazil™ ? Follow the stream of consciousness: Brazil, steakhouses, endless meat parade, chimichurri sauce. That’s it – that’s exactly what I need. Chimichurri sauce, the Pelé of steak toppings.
So I’m sitting there, watching my jogo bonito on the FIFAbox, and I could not stop thinking about chimichurri sauce. It’s an ingenious way of putting a salad on top of your meat, Central and South American-style. The proper way to make chimichurri requires one to finely mince some fresh herbs, add vinegar and oil, and let it marinate for a day or two. I know this because the South American in my home is going to protect the integrity of such a fine sauce by telling me what’s what. I had to teach myself how to hurry-up the gratification process by making chimichurri in a blender, because I would like to watch TV and eat meat. If I blend chimichurri in the morning, it’s ready by dinnertime. It gets twelve out of ten thumbs-up.
This recipe relies heavily on homegrown herbs. Growing your own is great! I recommend it, and I wish I could set everyone up with a working herb box or two. In the absence of freshly picked herbs, buy some – it’s OK. The sauce we make out of actual produce is going to blow away anything that comes in a bottle. Follow me to chimichurri, I know the way.
1½ c. fresh parsley
¼ c. fresh cilantro
4 fresh sage leaves
¼ c. fresh oregano leaves
1 fat shallot
4 cloves of garlic, chopped
4-6 shakes of dried red pepper flakes
Cumin, couple or three shakes
¾ c. olive oil, more to taste
3 tsp. red wine vinegar
4 tsp. Amontillado (the drinking kind, not the cooking one)
2-3 tbsp. lemon juice
Salt and pepper, to taste
Put everything in a blender and mash the “liquefy” button. Let that business blend until it’s smooth. Taste it. If that isn’t one of the most ridiculous chimichurri sauces you’ve ever had, you are wrong and need to get out more.
For HNTP, we are having our chimichurri on sirloin. You can also put this on grilled chicken, pork loin or lamb chops. If you have all of these handy, if your name is Old MacDonald and you have a farm, call me. I’ll bring the charcoal and a pitcher of caipirinha. You and me, we are going to scream, “GOOOOOOOOOOOAAAAAAAL!” until the neighbors call the cops. Best World Cup ever. Enjoy!