My Chimmichurri Recipe… It’s the Best!
November 5, 2008 by modernepicure
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chimmichurri
Posted by community member Robert:
My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichurri, which the Argentines use to grill everything. Here is my recipe:
Ingredients
- 5 cups of Extra Virgin Olive Oil
- 2 cups of Apple Cider Vinegar
- 1 cup of fresh lime juice
- 10 cloves of garlic
- 1/4 pound of parsley
- 2 tablespoons of Red Pepper Flakes
Directions
Chop the garlic and the parsley. Add the chopped magic to the Olive Oil, Apple Cider Vinegar and Lime juice mixture. Add the Red Pepper Flakes and stir. Here are my suggested marinating times for different things:
Fish and Shellfish 30 minutes to 1 hour
Chicken 1 to 2 hours
Pork 1 to 2 hours
Beef & Lamb 2 to 3 hours
You can grill, bake or pan fry anything with this marinade… I think it’s great. And as my friend Jeff Dattilo would say, “Just Enjoy!”
I am considering using this chimichurri marinade for bugers. How many burgers would this amount given cover? I’m making 16. Also, instead of marinating, would this be good mixed into some greens and top on the burger, and/or both??? Thanks for your expertise advice!
meredith
If you are using the marinade for burgers, you just need to brush it on while the beef is cooking… each time you flip them! Also,it goes great with mixed greens, mesclun de salade or almost anything a rabbit would eat.
I’d do both the burgers and the greens.