Copycatoutbacksteakhouseargentinechimichurrisauce Recipes

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)

Steps:

• Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
• Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
• Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

ARGENTINIAN CHIMICHURRI RECIPE

Steps:

• Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
• Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

CHEF JOHN'S CHIMICHURRI SAUCE

Steps:

• Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
• Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

BEEF & CHIMICHURRI SAUCE

Steps:

• In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
• Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
• Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

COPYCAT OUTBACK STEAKHOUSE ARGENTINE CHIMICHURRI SAUCE

Steps:

• In a food processor combine all ingredients.
• Puree until fine and smooth, around 2 minutes.
• Place in a covered dish and chill for 1 hour, up to three days.