Monday, May 28, 2012

Chimichurri Sauce

I've been MIA from blogging for the past month.  Have I been cooking?  Why yes but as the warmer weather hits, I always find myself busier - house chores, yards chores, end of the school year activities, kid soccer, kid volleyball - the list goes on.  However, dinner doesn't stop for summer unless you consider an ice cream sandwich and a cold beer to be a well-rounded meal.   Once again, the grill will come to the rescue.  One of my favorite grilling dinners is flank steak and chimichurri sauce is once of the easiest (and most flavorful) ways to elevate it.  Chimichurri sauce is an Argentinean sauce or condiment that is popular throughout South America.  As long as you have some herbs, oils, vinegar and a little heat you are good to go.  Essentially you need pantry items and a few items from your garden.  As the holiday weekend kept us busy, this was a perfect way to create a special dinner in no time flat.   



1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro (you can also just use parsley or cilantro but I like both!)
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can use 2 teaspoons dried if needed)
1/2 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (adjust according to your heat capacity or use less for kids)

Finely chop the parsley, cilantro, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.  Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.  Serve immediately or refrigerate. If chilled, return to room temperature before serving since the oil will harden. Can be made a day ahead.

Recipe adapted from Simply Recipes

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