Stonewall Kitchen, LLC

Wednesday, December 10, 2008

Flavor Trends for 2009: Chimichurri

From my previous posts (November 16, November 19, November 23, December 3), I revealed that I am truly fascinated with food trends, and experimenting with new flavors. Recently, Mintel, the consumer, media and market research company, tallied the top food and flavor trends for 2009. Here are the top seven flavor trends for 2009:

1. Persimmon (featured in November 16th blog post)
2. Starfruit (featured in November 19th blog post)
3. Lavender (featured in November 23rd blog post)
4. Cactus (featured in December 3rd blog post)
5. Chimichurri
6. Peri-Peri
7. Masala

In this post, I spotlight the vibrant and bright flavor of Chimichurri! I will continue to highlight each trend, with a recipe or two that I recommend. Please feel free to bookmark and/or follow this blog so you can get a great snapshot of all seven in the weeks to come. I also welcome any recipes that include Chimichurri that you would like to share.

(image from

#5 Chimichurri: What is Chimichurri? What does it taste like?

Chimichurri has its origins in Argentina, but is enjoyed throughout South and even Central America, and is typically made from a combination of chopped herbs (parsley and/or cilantro), garlic, vinegar, paprika and olive oil. It is often referred to as Argentina's national condiment. Spices and other elements are added or removed based on the region, and even simply the taste of the individual preparing the chimichurri! It is an amazing marinade for grilled meat. The preparation is clearly a blending of Spanish and Italian cultures and cuisines (like pesto) which is a close mirror of the culture of Argentina and its people.

(image from

Here is a wonderful Chimichurri recipe that I have prepared and enjoyed from I tend to make mine a bit on the spicier side, and this is a recipe with which is fun and easy to experiment.

Gourmet January 2005

Yield: Makes about 3/4 cup
Active time: 15 min
Total time: 45 min

It packs a punch, so start with just a drizzle


3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 California bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley


Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.

Whisk in oil until combined, then whisk in parsley. Let stand for 30 minutes at room temperature. Discard bay leaf and stir sauce before serving.

Cooks' note:
Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.

Here is a recipe that I definitely want to try, the three herb combination sounds quite intriguing to me. This recipe is also from

(image from, photo credit: Mark Thomas)

Char-Grilled Beef Tenderloin with Three-Herb Chimichurri
Bon App├ętit July 2006
by Elizabeth Karmel

Yield: Makes 8 to 10 servings


Spice Rub
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika*
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper

Chimichurri sauce
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint

Beef tenderloin
1 3 1/2-pound beef tenderloin

2 tablespoons olive oil

*Available at specialty foods stores


For spice rub:
Combine all ingredients in small bowl.

Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

For chimichurri sauce:
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.

Do ahead: Can be made 3 hours ahead. Cover; chill.

For beef tenderloin:
Let beef stand at room temperature 1 hour.

Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.

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1 comment:

Fuzzy Izmit said...

Wow! That sounds wonderful. I might just have to try that some time!