Recipes

Chimichurri Tomato Salad

Serves: 4

Simple Cherry Tomato Salad with HUGE flavor! Enjoy your garden tomatoes kissed with a fresh herbaceous chimichurri sauce.

Ingredients:

  • 8 cups ripe cherry tomatoes
  • Salsa Brava Chimichurri sauce

Directions:

  1. Slice the tomatoes in half and place in a large bowl.
  2. Pour the chimichurri sauce over the tomatoes and toss to coat. Cover and refrigerate until ready to serve.

Skirt Steak with Chimichurri sauce

Serves: 4

Nothing beats a steak with Chimichurri, and if we find a Skirt steak, then we are speaking of a major FUSION!

Also known as fajita steak. It might look like a weight lifter’s belt, but skirt steak is juicy and delicious. With a flavor-to-cost ratio that works strongly in your favor, this thin cut cooks quickly for an impromptu BBQ.

Ingredients:

  • 750gr Skirt
  • Salsa Brava Chimichurri sauce

Directions:

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high).
  2. Season your steak with salt and pepper.
  3. When your grill is extremely hot, lay the steaks on the grill. Skirt steaks are very thin, so this process will be quick. Do not close the grill, and don’t walk away! Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
  4. Transfer steak to a carving board; let rest for 10 minutes. Don’t cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri. 

Slow Cooker Shredded Beef Tacos with Chimichurri

Serves: 8

The chimichurri is an awesome complement to the shredded beef. The parsley adds nice brightness to the flavor of the beef, the vinegar adds some tanginess and there is a very subtle heat from the red pepper.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 800gr boneless chuck roast
  • salt and pepper, to taste
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 3 tablespoons finely chopped red onion
  • 8 flour tortillas
  • Salsa Brava Chimichurri

Directions:

  1. To make the shredded beef, first brown the beef. In a large saute pan, head 1 tablespoon olive oil over medium-high heat. Season the beef with salt and pepper.
  2. Add the chuck roast and brown on all sides, about 6-8 minutes total.
  3. Remove from the pan and add to your slow cooker.
  4. In the same pan, add the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook for 2 minutes or until fragrant. Season with the cumin, smoked paprika, oregano, and black pepper, stirring constantly for 30 seconds over medium heat.
  5. Remove from heat and add the mixture to the slow cooker over the beef. Add the beef broth to the slow cooker.
  6. Cover and cook on LOW for 8 hours.
  7. After 8 hours, carefully remove the beef and shred with two forks.
  8. Add the shredded beef back to the slow cooker and mix to combine.
  9. To serve, I suggest heating your tortillas, quickly over an open flame (I heat them quickly over my gas stove top.)
  10. Fill with the warmed shredded beef, top with 1/2 teaspoons of chimichurri, and sprinkle with the finely minced red onion.