Cuban chimichurri is a vibrant and flavorful sauce originating from the cuisine of Cuba. It is a zesty combination of fresh herbs, garlic, spices, and citrus flavors that pairs perfectly with grilled meats, especially steak. This tangy and herbaceous sauce adds a burst of flavor to dishes and is a staple condiment in Cuban cooking. Let’s dive into the history, ingredients, and instructions for making this delicious chimichurri sauce.

Chimichurri sauce has its roots in Argentine and Uruguayan cuisine, where it is commonly served with grilled meats. Over time, variations of chimichurri have developed across different regions, including Cuba. In Cuban cuisine, chimichurri often features a balance of herbs, garlic, and tangy ingredients like vinegar and lime juice.

Cuban chimichurri has gained popularity for its ability to enhance the flavors of grilled meats, especially steak. The combination of fresh herbs and bold spices creates a sauce that not only complements the smoky flavors of grilled meat but also adds a refreshing and tangy element to the dish.

While chimichurri is traditionally associated with South American cuisine, its versatility and bold flavors have made it a beloved sauce worldwide. It is now commonly used in various culinary traditions and is enjoyed as a condiment, marinade, or dipping sauce.

PREP/TOTAL TIME: 20 MIN.

MAKES: 1 CUP

INGREDIENTS

• 7 garlic cloves, peeled
• 1¼ cups packed fresh cilantro leaves
• ¾ cup packed fresh parsley sprigs
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper
• ¼ cup white balsamic vinegar
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• ½ teaspoon grated lime peel
• ⅓ cup olive oil
• Grilled steak (to serve with chimichurri)

INSTRUCTIONS

1. Place the peeled garlic cloves in a small food processor and cover. Pulse the processor a few times to chop the garlic.
2. Add the cilantro, parsley, crushed red pepper flakes, and coarsely ground pepper to the food processor. Cover and process until the herbs and spices are finely chopped and well combined.
3. Add the white balsamic vinegar, lime juice, soy sauce, and grated lime peel to the food processor while it’s running. Gradually pour in the olive oil in a steady stream.
4. Continue processing until all the ingredients are thoroughly blended and the sauce reaches a smooth consistency.
5. Grill your preferred cut of steak to your desired level of doneness.
6. Once the steak is cooked, transfer it to a serving platter or individual plates.
7. Spoon the Cuban chimichurri sauce generously over the grilled steak, allowing the flavors to meld together.
8. Serve the steak with chimichurri immediately while it’s still warm to fully enjoy the vibrant flavors and aroma.

NOTE:

• Cuban chimichurri sauce adds a burst of fresh and tangy flavors to grilled steak, elevating it to new heights. The combination of garlic, herbs, spices, and citrus creates a truly irresistible sauce that enhances the taste of the meat. Enjoy this Cuban-inspired chimichurri with grilled steak or use it as a versatile condiment for other grilled meats, vegetables, or as a marinade.