Introduction
Chimichurri is a zesty, herbaceous sauce perfect for drizzling over grilled meats, vegetables, or seafood. Made on the Arteflame grill, this recipe features lightly grilled garlic for a subtle smoky touch, enhancing the vibrant flavors of fresh parsley, oregano, and red wine vinegar.
Ingredients
- 1 cup fresh parsley (finely chopped)
- 2 tbsp fresh oregano leaves (finely chopped)
- 2 cloves garlic (roasted on the grill)
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes (optional, for heat)
- 1/2 tsp smoked paprika
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
- Place the garlic cloves (in their skins) on the cooler edge of the flat cooktop to roast.
Step 2: Roast the Garlic
- Roast the garlic cloves for 5-6 minutes, turning occasionally, until the skins are charred and the garlic inside is soft and fragrant.
- Remove the garlic from the grill and let it cool slightly before peeling.
Step 3: Prepare the Chimichurri Base
- In a mixing bowl, combine the chopped parsley, oregano, and red pepper flakes (if using).
- Finely chop the roasted garlic and add it to the bowl.
Step 4: Mix the Sauce
- Stir in the olive oil, red wine vinegar, smoked paprika, salt, and black pepper.
- Mix well until all the ingredients are combined and the sauce has a slightly chunky consistency.
Step 5: Adjust and Serve
- Taste the chimichurri and adjust seasoning with more salt, vinegar, or red pepper flakes as desired.
- Let the sauce rest for 10-15 minutes to allow the flavors to meld.
- Serve as a topping or marinade for your favorite grilled dishes.
Tips
- Fresh Herbs: Use fresh parsley and oregano for the best flavor.
- Balance Acidity: Adjust the vinegar to suit your preference for tanginess.
- Heat Control: Add more or less red pepper flakes to customize the spice level.
Variations
- Citrus Chimichurri: Replace red wine vinegar with lemon or lime juice for a citrusy twist.
- Mint Chimichurri: Add a handful of fresh mint leaves for a refreshing flavor.
- Creamy Chimichurri: Blend in a spoonful of Greek yogurt for a creamy texture.
- Garlic-Lover’s Chimichurri: Double the roasted garlic for a bold, garlicky flavor.
- Smoky Chimichurri: Add an extra pinch of smoked paprika or grill the herbs briefly for more smokiness.
Pairings
- Grilled Meats: Drizzle over steak, chicken, or lamb for a zesty finish.
- Seafood: Serve with grilled shrimp, salmon, or white fish.
- Vegetables: Toss with grilled zucchini, asparagus, or roasted potatoes.
- Appetizers: Use as a dipping sauce for bread or empanadas.
Conclusion
This Arteflame-style chimichurri delivers vibrant, herbaceous flavors with a touch of smoky depth. Whether served as a sauce, marinade, or dip, it’s the perfect way to enhance any grilled dish.
