One of the things I miss most about Chile is our family Sunday lunches, where the whole family gets together: cousins, uncles, grandparents, grandaunts. These weekly family reunions are the ones I remember most fondly, the feeling of belonging and also the amazing food my grandmother used to make. Including this Chimichurri Sauce.
When cooking for a big family, you can do a lot more salads and sides, and I have always loved putting on my plate a spoonful of each salad, a piece of meat and covering everything with Pebre or Chimichurri. It tastes heavenly.
The basic difference between Pebre (Chilean) and Chimichurri (Argentinian), is that Pebre is traditionally made with cilantro. Instead, chimichurri is made with parsley.
Thinking about all these memories, I decided to ask my husband to grill the amazing Chateauloin Roast the Texas Beef Council sent me as a Holiday present. And I got to work doing some scalloped potatoes (recipe coming soon) and this chimichurri. It was an excellent lunch to celebrate the holidays with our little family.
For the meat, sear the loin on all sides, move to indirect (lower) heat and grill covered until the internal temperature reached 125F. Let it rest covered 10 minutes before slicing and serving.
I think I never told you, but my mother in law is from Argentina and occasionally I like to honor her here in the blog.
Visit our collection of Chilean recipes here.
Chimichurri sauce
2 cups
Ingredients:
- 2 bunches scallions (green onions)
- 2 bunches of parsley
- 2 teaspoons oregano
- 1 clove minced garlic
- 1 teaspoon chili flakes or more
- 1 teaspoon coarse salt
- 1/2 cup vegetable or olive oil
- 1/8 cup red wine vinegar or white
- 1/4 cup water
- juice of 1 lemon
Preparation:
- Wash and chop the white and the beginning of the green part of the scallions.
- Wash and pinch off the leaves of the parsley, chop finely. Discard the stems.
- Chop the garlic.
- Put everything in a bowl. Add oregano, chili flakes, salt, oil, vinegar, water, and lemon juice.
- Mix well, taste and let stand for at least 2 hours to allow flavors to blend.
- It can be done the day before and keep refrigerated.
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