Just a whiff of a sizzling steak on the grill is enough to start your mouth watering, isn’t it? I grill a lot of steak and in summer when my herb garden is in full swing I like to serve grilled steak topped with chimichurri sauce.
Chimichurri is to Argentine cuisine what salsa is to Mexican food and what ketchup is to us in the USA.
Chimichurri is s a thick sauce of olive oil, fresh oregano, parsley, cilantro, onion, garlic and spices and it couldn’t be easier to make. I start with a good olive oil and then just add all the ingredients in a food processor or blender and process it until it’s almost smooth. You can make it early in the day and refrigerate it until you’re ready to wow your family and friends with the bright fresh taste of Argentina.
As for the steak, I’m partial to a New York Strip, Ribeye or a flank steak for this recipe. Grill it to your desired degree of doneness and then let it rest before slicing and topping with Chimichurri.
Combine all ingredients in the bowl of a food processor fitted with a metal blade. Process until nearly smooth. Season to taste with salt and pepper.
Serve over grilled steaks.
1/4 cup olive oil
1/4 cup chopped fresh oregano
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 small onion
2 cloves garlic
1/4 teaspoon cayenne pepper
Pinch of dried crushed red pepper
Salt and pepper to taste
to you by Amy Tobin
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