Chimichurri

July 4th is this weekend. So, I’m sure many of you will be grilling. Instead of using BBQ sauce , how about trying Chimichurri Sauce to perk up your steak or chicken.

Chimmichurri Sauce

 

 

 

 

 

 

Chimichurri is a mixture of oil, vinegar, garlic and chopped herbs.  Best of all, it takes only seconds to prepare!  This recipe gets it’s zing from red wine vinegar.  Feel free to substitute a milder vinegar, if you want a milder sauce.  For this batch, I didn’t puree the heck out of the herbs, preferring to see the leaves.  The sauce can also be pureed to a smoother consistancy – your choice.  Serve it alongside or on top of any grilled meat.

Steak with Chimmichurri from ascrumptiouslife.com

 

 

 

 

 

 

Chimichurri

Ingredients

  • 1 cup chopped parsley
  • 3 Tblsp red wine vinegar
  • 2 garlic cloves, minced
  • 1 Tblsp oregano leaves
  • 2 Tblsp cilantro paste
  • 1 tsp red pepper flakes
  • salt and pepper
  • 1/2 cup olive oil (extra virgin)

Instructions

  1. Put all ingredients except salt and pepper and olive oil in a processor and process until smooth.
  2. Taste, and season with salt and pepper.
  3. Transfer the herb mixture into a bowl and whisk in the olive oil.
  4. Let stand for at least 20 minutes or refrigerate.
  5. Bring to room temperature before serving.

Notes

If you prefer a smoother consistancy, add the oil to the processor after processing the other ingredients, and puree until desired consistancy.

http://ascrumptiouslife.com/chimichurri/

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