You probably know chimichurri as the fresh and sour green variety that tastes great with beef. But do you know that there is also a red version? A bit spicier but also great with a thick steak.
You can use this red chimichurri also as a marinade. Coarse beef such as skirt or flank steak is very suitable for it, but you can also marinate chicken with this salsa. Keep in mind that you will not marinate for too long. Due to the acidity in the chimichurri, the meat becomes a bit soggy.
To make this chimichurri just a bit more special, we smoke the most essential ingredients. That is easy to do next to the meat you are already grilling. But it is also possible in the residual heat after barbecuing. Sustainable barbecue. That feels good, right?
This is what it looks like when you can proceed to the next step. The garlic is golden brown, and the cloves are soft. The bell pepper and chili pepper are a step darker. The smell even makes the neighbors curious.
Now you put everything together in a blender, and you’re done. Tada!
- 1 red bel-pepper
- 1 chili pepper
- 4 garlic cloves
- a handful of cut fresh coriander
- 70 ml of tomato paste
- 1 teaspoon of dried oregano
- 80 ml of red wine vinegar
- 40 ml of olive oil
- salt and pepper to taste
- Cut the head of a bulb of garlic and fold a small container of aluminum foil in which the bulb fits.
- Pour a little olive oil over the garlic and place it in the barbecue with the bell pepper and chili pepper. Smoke everything at 110-150C (230-300F) with some smoke wood.
- When the garlic cloves are golden brown and soft, everything can be removed.
- Chop the bell pepper and chili pepper. Remove the chili pepper seeds, and if you don’t want the chimichurri too hot.
- Press 4 cloves of garlic out of the bulb and put them in a bowl with the rest of the ingredients. Now cut everything fine with an immersion blender.