I’ve been interested in chimichurri sauce for a long time—mostly because I like saying the word—but it wasn’t until I had it at a restaurant in Boston last year that I fell in love. It’s great drizzled over freshly-grilled steak, as I’ve done here, but it’s also wonderful over tofu, fish, chicken or grilled veggies.
Ingredients
- 1 16-oz ribeye steak $13
- salt and pepper to taste Pantry
- 1 handful fresh flat-leaf parsley $1 for a bunch
- 1 handful fresh cilantro leaves $1 for a bunch
- 2 cloves garlic Pantry
- juice of 1 lemon $0.50
- 1 green jalapeño, seeded and chopped $0.25
- 1/4 cup olive oil Pantry
- dash balsamic vinegar Pantry
Recipe Serves 2-3
Directions
- Season steak liberally on both sides with salt and pepper. Grill or broil steak to desired doneness.
- While steak cooks, puree parsley, cilantro, garlic, lemon, jalapeño, olive oil and balsamic vinegar until smooth. Season with salt and pepper to taste.
- Serve steak sliced on the bias, drizzled with the chimichurri sauce.
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David L Bjork, on Dec 8, 07:11 AM, wrote:
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