Chimichurri

I can’t believe I forgot to transfer my classic recipe for chimichurri over from my old blog platform. What was I thinking? This is a staple I make along side my weekly meals. It’s incredible as a marinade for meat. Or served on top. Perfect on grilled vegetables or halibut, a piece of wild salmon or a roasted chicken. The classic way my husband LOVES is on flank steak. I rarely eat red meat but when I do occasionally, it has to have this on top because it is SO unbelievably flavorful and also really quick to make. And you can keep it in your fridge for a few days after! This steak in the photo was for a client and was well done with some parts as medium well, as requested. Usually I like to do my steak medium rare but it looked so pretty and still had incredible flavor because of the sauce! You have to make this recipe ASAP!

• 1/2 cup red wine vinegar

• 1 teaspoon Maldon sea salt

• 2 garlic cloves, minced

• 1/2 shallot, finely chopped

• 1 jalapeño, de-seeded and finely diced

• 1/2 cup minced fresh cilantro

• 1/2 cup minced fresh flat-leaf parsley

• 3/4 cup extra-virgin olive oil

Combine vinegar, salt, garlic, shallot, and jalapeno in a bowl and let it stand for 10 minutes. Stir in cilantro and parsley. Then whisk in oil. Remove 1/2 cup chimichurri to a small bowl and reserve as sauce. Put meat in a dish. Toss with remaining marinade. Cover and chill for at least 1 hour or overnight.

Remove meat from marinade, pat dry, and grill.

Spoon reserved sauce over grilled meat. Enjoy!