I have been making my chimichurri recipe (that may or may not be in my book!!!) on repeat lately. I’m usually more of a pesto gal, but lately I want to bathe in this herby, tangy, delightful sauce made with herbs from Anel’s garden. I usually throw in parsley and cilantro, but you can go wild with whatever you have on hand. Fresh mint? Sure! Basil? Go for it! The sky is the limit, my friends.
Most often, we eat it with grilled steak. Anel is the main griller in our house but I’ve learned a thing or two so I included our tips for that as well. You can make this chimichurri ahead of time and serve it up all week. I love having it in my fridge for lots of recipes and snacking.
Makes about 2 cups
– 1 shallot, quartered
– 1/2 cup roughly chopped parsley leaves
– 1/2 cup roughly chopped cilantro
– 3 garlic cloves
– 1/2 cup red wine vinegar
– 1 tablespoon fresh oregano leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3/4 cup extra virgin olive oil
- Add the shallot, parsley, cilantro, garlic, vinegar, oregano, salt, and pepper to a food processor.
- Process until minced but don’t make it too smooth; you want some texture in there.
- Transfer the sauce to a bowl and cover with the olive oil.
- Let the chimichurri sit for 20 to 30 minutes before serving.
– 2 steaks, we usually go for boneless ribeye
– 2 tablespoons salt
– 1 tablespoon pepper
– Olive oil spray
- While you preheat your grill to 400°F, let your steaks sit at room temperature for about 20 minutes.
- Pat them dry and season generously with salt and pepper.
- When you’re ready to grill, spray them with olive oil and place on the hot grill.
- Place the steaks on the hot grill and cook until one side is browned, about 5 minutes. Turn the steaks over and continue to grill for 5 minutes for medium-rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium-well.
- Transfer your steaks to a cutting board and let them sit for 10 full minutes before cutting and serving with your chimichurri sauce.
Other simple suppers to try: