This recipe came about when our friends Jon and Austin came back from their honeymoon cruise. We offered to make dinner since they offered to bring ingredients for blue margaritas. This led us to thinking about what we could make that would pair well with a margarita.
What we came up with was a new chimichurri sauce which featured lime and green apple, creating a very fresh flavor. Although this recipe uses it on calamari steak, it could just as easily be used on just about any seafood or beef. You’ll find it has a very slight kick to it despite not having any peppers added – this comes from mixing the fresh lime and garlic together.
When we make this recipe we substitute the salt for the calamari steak with using a Himalayan pink salt block (Amazon). These salt blocks are great for providing high direct heat and add just the right amount of salt to whatever you cook on them. For calamari, this lets me get close to searing temperatures while using a pellet grill (Amazon) which doesn’t typically get hot enough to sear. We could have pan seared the calamari (as the recipe calls for), but using a pellet grill adds a bit of wood smoke to the flavor.
A very fresh take on calamari with plenty of lime and green apple flavor.
Try this chimichurri sauce in other seafood recipes, with tortilla chips, on steak, or wherever you would normally use chimichurri and let us know your results! The chimichurri can be made ahead of time and stored in the refrigerator, but it is probably best to use it within one day to keep its fresh flavor (it will likely keep for longer, but the flavor may fade some).
Green Apple and Lime Chimichurri
Serve the calamari steaks with chimichurri sauce drizzled over the top.