Living in Alberta, we eat a LOT of steak. Don’t get me wrong, I love steak but sometimes I just get tired of it. It’s just so….done, you know? I realize that there are many variations that we could/should try but we just haven’t….until tonight. A few years ago, one of our friends made chimichurri sauce when we were camping. At the time, I thought “Yum! I should totally make this.” but then I never did. I figured that since it tasted awesome that it must be hard to make. I am amazed (and happy) at how wrong I was.
Tonight friends visited for dinner and I knew that they both avoid excessive carbs. Since pretty much all bbq sauces fall in to the “heavily carby” category, I wanted to try something different. Ding…chimichurri sauce popped in to my head and I had to make it. Fresh and garlic-y, chimichurri is a delicious addition to any grilled meat. We had honey garlic chicken sausages with our steak tonight and I found myself sopping up pools of chimichurri with it too.
A tasty sauce for any grilled meat.
- 1 cup parsley leaves, packed
- 1/4 cup cilantro, packed
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar, scant
- 3 garlic cloves, peeled
- 3/4 tsp red pepper flakes
- 1/2 tsp salt
- Place all ingredients in food processor or blender. Pulse until chopped but not pureed.
When made by the original Epicurious recipe, it came out a bit too vinegary. I documented this how I will be making it next time. A bit less vinegar, no cumin and a bit more garlic.
Amount Per Serving: Calories: 125Saturated Fat: 1gSodium: 153mg