It's been a long, cold, snowy winter, but I think spring is finally here, and to celebrate, I fired up my grill tonight. I grilled a London broil, made some green beans in a foil packet on the grill, splurged and made French fries and made some bright, fresh chimichurri sauce for the steak. This was a great meal!
Chimichurri sauce is originally from Argentina, but has become very popular here. It's traditionally served on steak, but you can also eat it on pork or chicken. It can be used as a marinade or as a sauce over your steak.
The first time I had chimichurri sauce I was visiting my daughter in Colorado. A friend brought over this meal and I loved it. For a long time, I couldn't stop thinking about it, finally I began researching recipes and found several. After trial and error, I came up with this one. It's easy to do, you can even chop the parsley in the food processor. The original recipe calls for cilantro as well as parsley, when I make this for my family, I leave out the cilantro, while I love cilantro, some of my family members have that gene that makes cilantro taste like soap. No, I'm not kidding, it's an actual gene. Look it up! So if you don't like cilantro, leave it out! In my research, I also found many recipes that called for fresh jalapeno finely chopped, but that's too much heat for me, but if you like it, add it in.
Chimichurri Sauce
1/2 to 3/4 cup flat leaf parsley finely chopped - if you use the food processor, just pulse it, you don't want it pureed
1/4 cup fresh cilantro finely chopped
3 to 4 fresh garlic cloves, finely chopped or run through a garlic press
1 shallot finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
Combine all ingredients in a bowl and whisk in the olive oil with a fork. Mix well and chill.
Enjoy!
Happy Cooking!
Carol
a.k.a.
Nonnie
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