My BigMouth Blog | A Blog by Jason Glover

Easy Chimichurri Sauce for Dads that Cook

Easy Chimichurri Sauce for Dads that Cook

Every man wants to be known as the master of meat. That is why Dads that cook love to grill. Everything about grilling meat appeals to our primal sensibilities; the sear of the slab; the smell in the air; the vindication of manliness. It’s enough to beat your chest and grunt. But it can be disheartening to hear that your children won’t piles of meat without something else. Well, you can dress all of that protein with a simple sauce that would test the mettle of the most ardent vegan. Soak your grilled meat with this Argentinian meat dressing and even your youngest will come running back for more.

The Origins

Chimichurri sauce has been around for centuries, but the name is relatively new. The name chimichurri came about the manliest way possible: through war. Captured British soldiers fell in love with the stuff during the British invasions of the Río de la Plata. So they began to ask for it in broken language, fusing English, Spanish and aboriginal languages to try to get their point across. They kept repeating “Gimme some curry” through the bars of the prison during meal time. To the captors, it sounded like chimichurri. And the name stuck.

The Convenience

There are some foods that the kids love but are impossible to recreate at home. Cotton candy, gelato and shave ice are all examples of this. They require some fancy machinery and experience. We’re more likely to be able to build our own car than to make the perfect gelato. But chimichurri is not one of those foods. It is an incredibly easy sauce to make that is big on the kind of flavor that just about everyone loves. So get the kids into the kitchen to help you out, while that succulent meat grills on the barbeque.

The Sauce

Toss 2 cups parsley, 4 peeled and smashed garlic cloves, ¼-cup oregano, ¼-cup red wine vinegar, ½-teaspoon of red pepper flakes, ½-teaspoon of kosher salt, and crushed blacked pepper to taste into the bowl of a food processor. Blast it until it is finely chopped. Scrape the sticky sauce off the sides of the bowl and then turn the blender back on. Let the motor run while you drizzle in 1 cup of olive oil. Scrape the sauce out, throw it into an air tight container and toss it into the fridge for at least two hours. It’ll stay good for up to three days. For more easy and tasty ideas, head to the blog at DadsThatCook.com for more many dishes.