Chimichurri is the quintessential Argentinean condiment and/or marinade. It can be used as a marinade for a succulent steak, or more simply in the form of churripan. Churripan is everything street food is supposed to be- fast, delicious, and genuine. With barbecue season upon us, why not give your gathering a South American flair?
For best results, make your chimichurri a few hours ahead of time, to give your flavors some time to come together.
In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it. Now it is to get the grill fired up!
To make churripan:
sausage (I suggest a German bratwurst. You don't need a spicy sausage, since the chimichurri has plenty of flavor on its own)
desired amount of chimichurri (above recipe)
fresh bread such as hoagie roll, baguette, or other sandwich roll.
Get your grill nice and really hot. Put the sausages on the grill, and let them get nice and browned on the outside. Once sausage appears done from the outside, remove them from the grill and butterfly them. Put them back on the fire, with the inside part down. Turn your sausage as needed until it reaches the desired doneness on all sides. When sausage is good to go, open up your bread of choice and put it on the grill with the inside part facing down. When it is nice and golden brown, remove from the grill. Promptly brush the bread generously with your chimichurri sauce. Put the sausage on top, and add a little more chimichurri if you so desire. Close the bread, and enjoy the amazing goodness that awaits you. Everyone will be coming back for more, so be prepared and enjoy!