In Argentina and Uruguay, chimichurri are a variant of green and red sauces that are mostly served with chorizo (a fresh pork sausage that hasn’t been cured and needs to be grilled) as an appetizer. However, we like to make this easy, delicious sauce (which can also be used as a marinade) and serve it alongside grilled hangar, skirt or flat-iron steak and grilled vegetables such as eggplant, zucchini, onion, and sweet pepper.
To Make Green Chimichurri Sauce: Using a food processor, puree 1 c. Italian flat-leaf parsley, 1 c. cilantro leaves, 1/2 c. olive oil, 1/4 c. red wine vinegar, 1 Tbls. lemon juice, 2 garlic cloves, 3/4 tsp. crushed red pepper, 1/2 tsp. ground cumin, and 1/2 tsp. salt.
To Make Red Chimichurri Sauce: In a small saucepan heat 1 med., diced Spanish onion, 1 tsp. saffron threads, and 1/2 c. water until saffron turns water red. Remove to a bowl and let cool. Using a food processor, puree cooled onions with 1/2 c. olive oil, 3 Tbls. sherry vinegar, 1/2 c. coarsely-chopped Italian flat-leaf parsley,1 Tbls. sweet or smoked paprika, 1 lg. clove garlic, and a pinch of cayenne pepper.
Tip: Make chimichurri one day ahead to let the flavors marry. You can keep it in the fridge for up to three weeks.
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