Chimichurri x6
I made two different kinds of chimichurri and tasted them on beef, pork, and chicken.
To sum up the video for all of you who have a good excuse not to watch it, like blindness or evil bosses who don’t understand the value of 8 minutes of youtube, the two chimmichuri recipes turned out quite different from one another.
Chimichurri is basically known as a garlicky sauce. It goes on pretty much everything, which is one of the reasons I wanted to try it. Think of the options you’d have with a mastered chimichurri sauce recipe!
The first, which I glibly refer to as the “Red Wine Vinegar” version, was flavored with cilantro, parsely, garlic, crushed red pepper, and cumin. The “White Wine Vinegar” version used green peppers, oregano, paprika, garlic, and parsley.
I have a lot to say about parsley in the video. You really should watch it. 
Anyhoo, I enjoyed the first recipe over the second one. I could have predicted this, because I’m not too fond of green peppers, but, I wanted to try it anyway. You never know. Especially with sauces, right? It still blows my mind how you can reach the same “end” with different ingredients. That’s fascinating.
So it may have been the peppers, it may have been the vinegar, but it may have been the other spices. I’ll have to keep those combos in mind as I cook in the future. It also may have been the texture. I didn’t get the second sauce as smooth as the first, so those chunks of green pepper weren’t blended, but out there. Oh well.
But I really enjoyed the first recipe! I was especially happy how differently it worked with all the different meats. The chicken really allowed the flavor of the sauce to show. It built up nicely. The pork/sauce combo was probably my favorite, because the pork just seemed really tasty. And the steak/sauce was the most interesting, because it made the steak taste sweet! That was bizarre to me. Has anyone else ever encountered that, meat tasting sweet because of a spicy sauce?
Anyhoo, that’s chimichurri x6. Check behind the cut for the recipe links!
The “Red Wine Vinegar” version of this recipe is from Bon Appetit, via Epicurious.com.
It seems a lot of other folks who made this recipe recommend using equal parts cilantro and parsley, and to cut down on the amount of vinegar used. I didn’t notice an excess of vinegar, myself. But it would be fun to try next time to see if it tastes even better. 
And the “White Wine Vinegar” recipe isn’t available online, because it came from the Personal Trainer: Cooking software available for Nintendo DS. This was what gave me the idea to make chimichurri, actually, because I was browsing recipes by country and wanted to see what Argentina had to offer. I’m a HUGE Malbec fan. I figured if I liked their wine so much, I’d like the food too.
