June and summer are officially here and it's grill'n season! We have both a traditional propane island grill and rotisserie, along with our my Traeger smoker/grill. The weather is stunning right now and I cannot get enough of being outside this time of year as I am sure all of you are experiencing as well.
My husband is all about sauces. He loves to have some kind of a sauce with meals. This Chimichurri Sauce is what he loves to have with our empanadas. Little known fact though, thanks to Bon Appetit, I learned that it also makes an AMAZING marinade for steaks too.
If you're looking for something special to make this coming Father's Day or want to share a special meal with your loved ones, trust me, this is the ticket. Enjoy!
Chimichurri Sauce
Courtesy of Bon Appetit, Published, July 2011
1 shallot, finely chopped
1 Fresno chile or red jalapeno, finely chopped
3-4 garlic cloves, thinly sliced or finely chopped
1/2 cup red wine vinegar
1 tsp. kosher salt, plus more
1/2 cup finely chopped cilantro
1/4 cup finely chopped flat-leaf parsley
2 Tbl finely chopped oregano
3/4 cup extra-virgin olive oil
tri-tip, flat iron, or skirt steak
Combine shallot, chile, garlic, vinegar, and 1 tsp salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil. Transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as a sauce. Place steak in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover well and chill at least 3 hours or up to (even better) overnight.
Remove meat from marinade, pat dry, and grill to desired doneness.
Spoon reserved chimichurri over grilled meat.
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Five Years Ago: Crockpot Beef Tips, Tornadoes and Turtle-Brownie Sundaes
Six Years Ago: Fajita Salad and Island Fever
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