Due to circumstances beyond my control, and reasons that I will not divulge here, I actually made this Chimichurri sauce several days ago. So my meat was well and truly marinated when the time came to BBQ it. Some would say this is a good thing - several recipes I read said that preparing it at least a day in advance helped the flavours to develop! Mine was certainly well developed!
While not wanting to totally overload on meats I did have a few different pieces going on with my parilla! I had rump steak, a lovely piece of pork tenderloin, and the obligatory chorizo sausage.
Now Chimichurri sauce is both a marinade and accompaniment to the meat, and it seems that it is also open to many variations - you can modify it to suit your taste by changing the herbs, adding more chilli, more garlic, fresh chopped tomatoes.... but here is the version I started out with. Add and modify to your hearts content Dear Readers!!
2 cups (approx 1 bunch) fresh flat leaf parsley, remove the stems, using the leaves only
1 bunch of oregano, again leaves only
3-6 cloves of garlic (make sure your partner eats this too!!)
1/2 cup olive oil
2 tbs red wine vinegar
1 tbs lime juice
salt and red pepper flakes (to taste)
In a food processor pulse the garlic until finely chopped.
Add the parsley and the oregano, pulse until finely chopped.
Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar. Stir to combine. By adding the liquids outside of the food processor gives the sauce the correct consistency - you do not want the herbs completely pureed, just finely chopped.
Season to taste with sea salt flakes and red pepper flakes.
Use approximately half of the sauce as a marinade, and the remainder to accompany your grilled meats.
To go with the grilled meats I made a cos salad with grilled red capsicums, segments of blood orange, tomato, and olives. The dressing I made for the salad consisted of:
2 tbs red wine vinegar
1 tsp dijon mustard
2 tsp olive oil
the juice from the blood orange as I segmented it
salt and freshly ground black pepper
In case you have never made roasted capsicums before - they are really simple to do, and they are great to have on hand to add to pizzas, sandwiches, and of course salads!!
Halve the capsicums, and remove the seeds and inner membrane. Place on a baking sheet (that you have lined with foil). Spray lightly with garlic olive oil spray, and grill until the skin blisters and blackens. This can take up to 15 minutes - don't worry - you really can't over cook these - the more blackening means more flavour!!
Allow to cool, then peel off the skin, slice and add to your salad!
So how was the parilla?
This post does come with a warning though Dear Readers, you may need to stay away from people that have not consumed garlic, lest you offend! This will definitely leave you with severe "Garlic Breath"!
Just as a post script - if you have any leftovers from your Parilla - they make a fantastic pizza. I had the Carnivores Delight with Chimichurri Sauce last night!!! YUM!!!
So Dear Readers what leftovers have you used to make a new meal out of the next night?