I had a skirt steak in the fridge since last week that I never got around to marinating. I tend to marinate them for a minimum of 3-4 hours but best if overnight and I did not have that amount of time before we should be eating dinner. Backup plan to make a generally tough piece of meat have a ton of flavor is add it after it cooks. Chimichurri is a great way to amp up the flavor to steak or whatever you are serving.
Lukily for me my herbs are looking fabulous this year. I have a couple of window boxes that I grow all the herbs I use. I never have had good luck with parsely or cilantro in those window boxes so I decided to plant a couple of plants in the raised beds along with all the veggies and so far they like it.
I think last night was the first time I made chimichurri sauce, my daughter has made at least a half dozen times that I have had. It is always delicious and we have had it on several different proteins so I am not sure why it has taken me so long to make, it is very easy! You can use a food processor if you want, but I think chopping everything up by hand helps keep it a little more chunky. I know I have “over blended” ingredients on occasion. I think if you over blend chimichurri it becomes more of a pesto consistency than what I think you might want. But as I always say, you do you!
Chimichurri Sauce
Ingredients
- ½ cup fresh flat leaf parsley finely chopped
- 1 tablespoon fresh oregano, 1 teaspoon dried finely chopped
- 1 small chili pepper diced, seeds removed
- 4 cloves garlic minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar I used cranberry pear vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Finely chop the parsley, oregano, chili and garlic add everything into a small bowl, stir everything together. Add the oil, vinegar, salt and pepper. Mix and let it sit for about 5 minutes just to meld. Serve over meat or veggies.
- If there is any leftover, you can store in an airtight container in the fridge for about 3 weeks.
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Ahhhh thank you!!!!