Sunday, October 25, 2020

Home Eat & Drink Mary's Recipe: Chimichurri Sauce

Mary's Recipe: Chimichurri Sauce

724
fresh-herb-chicken

Chimichurri sauce-topped “New York” pork steak with braised greens.

This recipe is directly from Utah Style & Design’s Summer 2011 issue from Chef Michael Richey, who likes to use this sauce on a “New York” pork steak. Of course, it’s excellent over poultry, substantial fish, and eggs, too. Feel free to use different seasonal herbs.

Ingredients

1/2 cup mint (chopped)
1/2 cup oregano (chopped)
1 cup parsley (chopped)
1 cup cilantro (chopped)
4–5 medium shallots, finely chopped
2 Tbsp. smoked paprika
1 Tbsp. crushed chilis
2 Tbsp. toasted ground cumin seeds
1/2 Tbsp. cayenne pepper
1/2 pound clarified butter
1 cup garlic oil
4 to 6 medium cloves of garlic, smashed and finely chopped
Mixed juice from 2 limes, 1 lemon and 1 orange (each seeded)

Combine all ingredients.

-Mary Brown Malouf

Here in Utah, we live on the traditional and ancestral homelands of the Shoshone, Paiute, Goshute and Ute Tribes. Today we celebrate the people who first called this land home. We remember the struggles and tragedies they endured and recognize the fight for justice and autonomy that Indigenous Peoples still face. ⁠

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