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Tag: chimichurri Sauce

Coconut Rice with Shrimp
  • 1 pound jumbo shrimp, tails taken off
  • Salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup chimichurri sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup rice
  • Salt
  • 1 cup frozen petit peas, thawed
  • Juice of one lemon
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.

Chimichurri Sauce with Grilled Meat and Vegetables
  • 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
  • 1 pound fresh shrimp, cleaned and deveined
  • 20 ounces Shiitake mushrooms, cleaned
  • 2 – 3 zucchinis, washed and cut into 2 inch rounds
  • Olive oil
  • Salt

Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.

Chimichurri Sauce

  • ½ cup fresh cilantro, chopped fine
  • ¾ cup fresh parsley, chopped fine
  • 4 garlic cloves, grated
  • ½ cup extra virgin olive oil
  • Zest of one lemon
  • Juice of one lemon
  • ½ cup red wine vinegar
  • Salt

Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.

 

Grilled Steak with Cilantro Chimichurri Sauce

My favorite steak to grill or cook is the rib eye. It has amazing flavor and just the right amount of fat. This recipe epitomizes summer for me. I love making chimichurri sauce and for this recipe, I used cilantro instead of just parsley. It makes a delicious sauce for steak as well as vegetables- stay tuned…

  • 2 cups cilantro, chopped
  • 1 cup parsley
  • 4 garlic cloves
  • Juice of one lemon
  • ½ cup extra virgin olive oil
  • 2 to 3 teaspoons salt

Add the cilantro, parsley and garlic to a small processor. Process till chopped well. Add the olive oil, lemon juice and salt. Process till smooth sauce is formed. Check for seasonings and transfer to a bowl. Take out a quarter cup aside for the vegetables.

  • 3 to 4 grass fed rib eye steaks
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Marinate the steaks with the oil, salt and pepper for 2 to 3 hours. Grill the steaks according to taste. Serve with chimichurri sauce.

Skirt Steak with Cilantro Chimichurri Sauce

Here is another recipe for delicious skirt steak. Any cut can be used- so go ahead and buy the meat of your choice and use this recipe…

  • 1 to 2 pounds skirt steak, cut into 3 inch pieces

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt

Mix the spices in a small bowl. Rub the steak pieces generously on both sides and marinate in the fridge for 4 to 5 hours.

Grill the steak on grill on a grill pan on stove. Cook to desired doneness. Let the steak rest for 10 minutes. Cut the steak pieces into smaller pieces by cutting against the grain. Serve with the chimichurri sauce.

Chimichurri Sauce

  • 1 cup cilantro, chopped
  • 1 cup parsley, chopped
  • 4 garlic cloves, chopped
  • Juice of one lemon
  • Juice of one large navel orange
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika powder
  • ½ cup extra virgin olive oil

Add the cilantro, parsley, garlic, lemon juice, orange juice, salt and smoked paprika into a processor. Pulse until smooth. Drizzle the olive oil slowly while running the processor.
Take the sauce out into a bowl and keep aside and serve with steak.