Recipe: Sexy Brazilian World Cup Chimichurri

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.

Ingredients

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!

You may also like...

  • goonemeritus

    I do have almost all of those ingredients in my kitchen garden (no olive trees,cummin or salt mine on my property). We even put down our own Tawny Port and a nice sherry most years from our own grapes. You will need to bring your own domesticated ungulate because my wife as squeamish.

    • Mojopo

      Mmmmm, ungulate. Palmer Cortlandt, is that you? If you are seriously inviting me to a BYOB in Port Charles, I am so there.

      • goonemeritus

        If by BYOB you mean bring your own Bovine then sure why not. But we’re in the Finger Lakes, we found Port Charles to fictional for everyday living.

  • ArgieBargie

    Ahem…Chimichurri is from Argentina.

    • Mojopo

      Can I get you some water? It’s also served at Brazilian steakhouses.

  • Fitzgerald Chesterfield

    Brazilian chimichurri is the best because you don’t end up with hair all in your mouth . . .