Best Chimichurri Ever: Texas de Brazil Recipe

The Best Chimichurri I've Ever Had: Texas de Brazil's RecipeI, for one, am completely and totally obsessed with chimichurri. I can, and often do, eat it on absolutely any and everything–on a salt-crusted seared ribeye, topping garlic mashed potatoes, on Bibb lettuce as a salad, as a dip for pizza, dressing fried eggs for breakfast.. It can go on literally anythingThe Best Chimichurri I've Ever Had: Texas de Brazil's Recipe

I tried a few recipes before finding the holy grail, Texas de Brazil’s recipe. It’s herby but doesn’t taste obnoxiously of parsley, the cilantro is there but doesn’t scream, “CILANTRO!!!”, it’s a perfect consistency–not thick and pasty like so many others, and it’s salty and lemony in a way that suits almost all dishes (jury still out on Belgian waffles). 

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The Best Chimichurri I've Ever Had: Texas de Brazil's RecipeChopping everything by hand may take a bit more time, but allows the oil to remain clear and the chimichurri dark green, the chopped herbs retain their shape for a rustic, yet elegant look. If none of this matters to you, or you’re really in a hurry, you’ll save about 8 minutes by throwing everything in the blender or food processor. You’ll have less control over the proportions, though, as everything should be measured chopped. But, to be totally honest, it’s going to be delicious no matter how you slice, dice, and chop it.

The Best Chimichurri I've Ever Had: Texas de Brazil's RecipeMake this! Eat this!

A lot.

Texas de Brazil's Chimichurri
A garlicky herb sauce that goes perfectly with almost everything--especially steak.
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
2061 calories
18 g
0 g
226 g
3 g
15 g
365 g
7111 g
3 g
2 g
201 g
Nutrition Facts
Serving Size
365g
Amount Per Serving
Calories 2061
Calories from Fat 1994
% Daily Value *
Total Fat 226g
347%
Saturated Fat 15g
75%
Trans Fat 2g
Polyunsaturated Fat 39g
Monounsaturated Fat 162g
Cholesterol 0mg
0%
Sodium 7111mg
296%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
22%
Sugars 3g
Protein 3g
Vitamin A
102%
Vitamin C
109%
Calcium
18%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of oil (either great olive oil or use vegetable oil - you don't want the strong taste of a mediocre olive oil here)
  2. 1/4 cup of lemon juice
  3. 1/2 cup cup chopped fresh parsley
  4. 1/4 cup chopped cilantro
  5. 2 tablespoons of fresh chopped garlic
  6. 1 tablespoon of dry oregano
  7. 1 tablespoon of red crushed pepper
  8. Salt to taste (a lot - I started with 1 tablespoon [from the original recipe] and it was salty, but delicious!)
Instructions
  1. Combine all ingredients. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.
beta
calories
2061
fat
226g
protein
3g
carbs
18g
more
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Comments

  1. Cathy says

    This is so yummy. I used 2 T chopped fresh oregano instead of dried, and 1 teaspoon of salt was plenty for me. Great on all kinds of stuff. Thanks for the recipe!

  2. says

    Thank you, Cheryl, for sharing this recipe. I’m glad you enjoy chimichurri so much, and have found many uses for it. I grew up in Argentina, and chimichurri is definitely a trademark from the land of the best beef in the world… OK, arguably, these days. =) In Argentina, cilantro is not used much at all, in fact, I came to know about it when I came to the USA. I’m glad I developed a taste for it, as I think it makes chimichurri better than by just using parsley. Also, and this may make you love this sauce even better, try adding pine nuts (finely chopped) in it! Pine nuts are expensive, but here in the states are more accessible than in South America. If you thought this couldn’t get any better, you might be up to a big surprise. For the 4th of July, I made a brisket with chimichurry (that’s how you make everything Argentinean style), and people loved it. I was hoping for left overs… not such luck! ;-) Thanks for sharing your knowledge and talent!

    • Cheryl Malik says

      Wow, Gustavo, so much amazing information! I know I had always been interested in chimichurri growing up–its vibrant shade and promise of so many herbs bursting with bright flavor–but when I saw it was only parsley, I was a bit “meh” about the whole concept. I hate to admit that I fell head over heels in love with chimichurri when I had it at Texas de Brazil, I think because of the cilantro and oregano! It’s so interesting to hear you say that even you think it’s better with cilantro, though it’s not traditional! The pine nuts addition sounds amazing–like you could even come up with a chimichurri-style pesto.. mmmmm! I KNOW I have to try that. And your 4th celebration sounds amazing! Just wish I had been invited.. geez.. Haha!

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