I'm a chimichurri freak. For me, there's simply nothing better than a perfectly grilled steak topped with a ridiculously delicious herbaceous dressing. Originating from South American cooking, this awesome condiment is rustic, raw and a gorgeous delight of fresh flavors. Over the course of the last few years, I've become a creature of habit and have stuck to a fairly standard recipe(which is awesome by the way!). It consists of fresh parsley, garlic, cilantro, some good olive oil and a few other spices. Rough chop the ingredients and blend in a mortar and pestle. Simple and classic, but a very powerful addition to any grilled or roasted meal. This week I took that same recipe and gave it some body and although it might not be your "typical" chimichurri, this variation is the perfect compliment for roasted or grilled wild game meat.
I don't know what it is, but for whatever reason I think that the food processor is one of the most underutilized pieces of kitchen gear that most of us own. Maybe it's because emulsifying food isn't such a common occurrence or because it's one of those gadgets that's tucked away in the pantry? Doesn't matter, but for this recipe, it's spot on and the perfect time to break it out.
This variation of chimichurri is substantially thicker than its typical version, which helps to make an accompanying dish a little bit more complex and rich. When it comes to wild game and the dense flavor of the meat, I really like having something hearty to go along with it. Essentially, the red onion within this recipe is the thickening agent, in addition to giving a really great fresh flavor. Serve this alongside a grilled backstrap, a bone-in chop or barbecued roast and let your tastebuds explode.
1/2 cup red onion
1/2 cup fresh cilantro with stems
2 tablespoons dry parsley
2 tablespoons fresh oregano
1 fresh garlic clove
Juice of 1 lime
1 tablespoon crushed red pepper
3 tablespoons of red wine vinegar
1/3 cup of good olive oil
Salt & fresh cracked pepper to taste
How to Make It
Combine all of the ingredients except the lime juice and oil in the food processor and pulse until everything is roughly chopped. At this point squeeze in the lime juice and slowly drizzle in the olive oil. Depending on your ingredients, you might need a little less or a little more oil, however the goal is to have a consistency that resembles a blended salsa. Let stand 30 minutes before serving.