Steak w/ Chimichurri
Chimichurri is a vibrant sauce that pairs well with almost everything, but especially steak fresh off the grill. The bright and herbaceous flavors from the chimichurri is perfect with the charred, rich, and beefy flavors from the steak. But really, use it as a marinade or sauce for anything -- steak, roast chicken, toasted+charred bread, salads, tacos, etc.
Active Time: 30 min
Total Time: 30 min
Ingredients
> parsley (2 cups packed)
> red onion (1/4)
> garlic (3 cloves)
> oregano, dried (1 tsp)
> red wine vinegar (3 tbsp)
> lemon juice (2 tbsp)
> salt
> red pepper flakes
> olive oil (3/4 cup)
Instructions
Standard spec for steak -- cook using whatever technique you prefer to medium-rare inside with a crusty exterior. For the chimichurri sauce:
1. Roughly chop onion and garlic. Add onion, garlic, red wine vinegar, lemon juice, and salt in a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
2. Add parsley, oregano, and red pepper flakes. Pulse a couple of times so that the herbs are very roughly chopped.
3. Slowly drizzle in olive oil, pulsing frequently, until the herbs are finely minced and the oil is fully incorporated.
Notes/Tips:
> If you don't have a food processor, just finely mince everything and mix all the ingredients together. A bit more work but still quite simple.
> Make sure not to overprocess the mixture. You want the herbs to have a bit of body and texture. In the picture above, I definitely overprocessed it a bit. If it looks like a pesto then you've probably overprocessed it.
> I personally prefer to add a little more red onion than the prescribed amount above, but the ingredient amounts above are a good baseline. Feel free to substitute shallots for red onion and cilantro for part of the parsley.
> Chimichurri keeps fairly well in the fridge for a couple of days up to a week, so don't be afraid to make a slightly larger batch and use it over the course of the week.