Chimichurri – A traditional spicy, green-herbed Argentine condiment sauce that is great over grilled meats. I love a chimichurri with all of it’s spice, tang and texture. It’s a great, and healthy way to incorporate a lot of flavor with herbs, spices and vegetables.
If you like a salsa type, chunky version then there is my Chunky Chimichurri Sauce that’s great over grilled beef, or one with a more “sauce” texture that is traditionally made with fresh parsley, oregano, garlic, onion, red chili pepper, vinegar and olive oil, which is great for dipping my Empanadas Mendocinas in, and that is my other Chimichurri Sauce.
I decided to do it a little different with the herbs and also the consistency. So last night it was pureed in my food processor with a little mint addition for my vibrant and flavorful Blended Chimichurri Sauce.
In a small bowl mix together the ancho, chipotle and garlic powders and kosher salt. Carefully slice the pork tenderloin down the middle, but not completely through. You want to butterfly this. Spread out flat and rub spice mixture on both sides and cover. Allow to rest while grill heats up.
Start your grill. Grill pork for 15 minutes in a 350°- 400° BBQ turning occasionally. Meat should be browned with internal temperature at 135°-145°.
Remove grilled pork tenderloin from the grill and allow to rest 8-10 minutes.
In a small saute pan lightly toast the cumin seeds and grind in a spice grinder or use ground cumin from a jar. Juice the limes and add to a food processor. Add the olive oil, red wine vinegar, parsley, cilantro mint, Mexican oregano, garlic, pepper flakes and cumin and puree until blended and a bright, creamy green.
July 28th, 2014
Chimichurri - A traditional spicy, green-herbed Argentine condiment sauce that is great over grilled meats. I love a chimichurri with all of it's spice, tang and texture. It's a great, and he[...]
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