It's still barbecue season, and if you haven't tried Chimichurri on you steak you are missing out! It's also excellent on any other grilled meat or fish - I even turn leftover sauce into a zippy salad dressing.
Let's be honest, how many of us have bought a bunch of parsley only to have it rot into mush at the back of your fridge. Well not anymore! This simple sauce is packed full or flavour and will elevate your grill game.
Makes 1 cup
- 1/3 cup of red wine vinegar
- 2/3 cup of extra virgin olive oil
- 2 cloves of garlic, minced into a paste
- 1/2 cup of fresh flat leaf parsley (about one big handful)
- 2 tsp of dried oregano
- 1 tsp of dried chili flakes
- 1 tsp of salt or to taste
- For the garlic, be sure to chop it as fine as possible. I usually use the side of a chef knife to to mash it into a paste. A garlic press, fine grater, or mortar & pestle also works. No one wants to bite into a big piece of raw garlic.
- Combine all ingredients together in a small bowl. Spoon over grilled meat, and serve extra on the side for guests to help themselves.
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