If you know me at all, you know I’m a die hard fan of all foods Mexican. And that pretty much goes for all foods Latin as well. These recipes spice up pork or beef without overpowering the meat, while giving them a South American flare (Chimichurri is a traditional Argentinean recipe).
Last week I marinated rib-eye steaks in the marinade and served them with the Chimichurri sauce. This sauce is bright green, and tastes so fresh, it was perfect for spring!
Chimichurri Sauce
1/2c. olive oil
2T fresh lemon juice
1/3c. minced fresh parsley
1 clove garlic, minced
2 shallots, minced
1t. minced basil
Salt and pepper to taste
Combine all ingredients except the olive oil in the food processor or blender and combine. Then, stream in the olive oil as you blend. Refrigerate for 2 hours before serving.
Chimichurri Marinade
1/2c. red or sherry wine vinegar
2T. extra-virgin olive oil
1/3c. chopped flat-leaf parsley, plus 2 tablespoons for garnish
2t. dried oregano
6 large garlic cloves, minced
3/4t. dried hot red pepper flakes
Combine all ingredients in plastic bag with meat. Refrigerate for 1 to 4 hours. Let meat return to room temperature before grilling.
Tasty Tuesday - Chimichurri Goodness
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2 comments:
This looks really good and I want to try it- but what do you make to go with it?
lets see... veggies on the grill with the same marinade are yummy (like peppers and onions).
I also like a potatao with it - garlic mashed, or sometimes I par-boil potatoes (cut up like steak fries) and then brush them with butter, sprinkle of salt and pepper, and grill them along with the veggies. that's really yummy with sweet potatoes too.
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