I made the best chimichurri for lunch today. The Freddy's had rib eye's on sale so the BF and I splt one for lunch.
First some background. Chimichurri is an Argentinian herb/olive oil condiment for beef, salty/sour/savory, perfect over fatty cuts like rib eye and lean cuts like sirloin. It's easy to make and so delicious my friend Lee calls it simply 'green,' as in, "have you made any green lately?" It's also fab on salads.
Chimichurri is my go- to appetizer for parties. Sear a sirloin steak to medium rare,cut into cubes, and serve with a side of green.
Bon Appetit!
Chimichurri
(Argentinian beef condiment)
1 bunch cilantro, rinsed, large stems removed
1/2 bunch parsley, rinsed, large stems removed
2 cloves garlic, smashed
1/2 cup XVOO
1 T red wine vinegar
2 t chili flakes
1 t salt or TT.
Put all ingredients EXCEPT pepper flakes into a robot coupe. Blend until smooth, adding OO to thin if necessary. Check seasoning, add chili flakes, and serve at room temp over grilled steak.
