Freshly made raw sauces (like salsa and chimichurri) are huge flavor boosters for grilled meats. Chimichurri is originally from Argentina and is made from finely chopped parsley, garlic, olive oil, oregano and white or red vinegar. During my catering internship, we cleaned out the cooler and used all herbs that were about to go bad to make a fresh chimichurri sauce and it brought their flavor to life. Try this recipe the next time you grill a steak – it is so fresh!
Chimichurri Sauce
All you need:
1 bunch flat leaf parsley
4 garlic cloves, roughly chopped
1 tablespoon oregano leaves
2/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
Juice and zest of 1 lemon
¼ red onion, diced
All you do:
Place all chimichurri ingredients in a food
processor or blender and process until smooth. Adjust seasonings as needed;
transfer to a bowl and set aside until ready to serve.
processor or blender and process until smooth. Adjust seasonings as needed;
transfer to a bowl and set aside until ready to serve.
Serving suggestion: Top grilled Angus sirloin! A perfect pairing 🙂
