Chimichurri Sauce Recipe

Delicious, green and herby! I love chimichurri marinated steak, topped with fresh chimichurri sauce when served. This sauce can be used as a marinade for chicken, beef or pork but is also a great fresh topper for grilled or baked beef, oven-roasted or baked potatoes, eggs, salad, pasta salad, anything really that would be yummy with some added seasonings or a sauce. You can even add it to yogurt or a healthy mayo to make a dip or spread for a hot or cold sandwich. I enjoy it with the jalapenos but also without. Enjoy!

This chimichurri sauce recipe is from Bon Apetit.

Chimichurri Sauce.pdf

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Ingredients (Makes about 2 cups):

• 1 shallot, finely chopped

• 1 Fresno chile or red jalapeño, finely chopped

• 3–4 garlic cloves, thinly sliced or finely chopped

• ½ cup red wine vinegar

• 1 tsp. kosher salt, plus more

• ½ cup finely chopped cilantro

• ¼ cup finely chopped flat-leaf parsley

• 2 Tbsp. finely chopped oregano

• ¾ cup extra-virgin olive oil

Preparation

Step 1: 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 oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.

Step 2: If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Step 3: Remove meat from marinade, pat dry, and grill.

Step 4: Spoon reserved chimichurri over grilled meat.