Weather is warming up, and it's time to fire up the grill! There's no better accompaniment to grilled meat than chimichurri. You can thank Argentina for this delicious, green sauce. It's packed with fresh herbs, vinegar, and garlic. A simple recipe with a whole lotta punch! At SupperBell we marinade flank or skirt steak in this tasty sauce, grill it to perfection, and then slather some more on top. It's delicious. Seriously.
You'll love this South American condiment so much, you'll be finding reasons to fire up the grill -- kebabs, chicken, maybe more steak... Or you could just order in from us, and we'll deliver dinner in the form of a perfectly grilled steak and roasted root vegetables. I'll let you in on a little secret: it's on the menu next week along with many other chef-prepared meals.
Chimichurri is such a wonderful creation, we had to share. You're welcome and happy eating!
- 1 cup cilantro, roughly chopped
- 1/2 cup parsley, roughly chopped
- 2 scallions, chopped
- 3 large garlic cloves
- 1/2 tsp red pepper flakes
- 1/3 cup red wine or apple cider vinegar
- 3/4 cup olive oil
- salt to taste (start with 1 teaspoon)
Combine everything in a food processor except the olive oil. Pulse the ingredients once or twice, then slowly add the olive oil until combined. Taste for seasoning and add more salt if desired.
If you don't have a food processor, finely mince all the ingredients in a medium bowl and whisk the olive oil in slowly.
Marinade your meat of choice in half the chimichurri sauce for at least 30 minutes then grill. Reserve half the sauce for serving. Enjoy!