<< Back
Chimichurri
1/4 large red onion, diced
2 tsp. fresh oregano, minced
1 tsp. fresh mint, minced
2 tbsp. Fresh parsley, minced
2 tbsp. fresh cilantro, minced
1/2 jalepeno, de-seeded, minced
2 cloves green garlic, sliced
2 tsp. dijon mustard
1/3 cup red wine vinegar
1/3 cup EVOO
juice and zest of 1 lime
1/2 tsp ground black pepper
kosher or sea salt
simply combine all the ingredients in a small bowl, stir and refrigerate until ready to serve.
This recipie goes great as a marinade for flank steak and grilled potatoes. Just marinade each steak with 1/3 cup chimichurri overnight, wrapped in plastic. Grill steaks, serve sliced and drizzled with chimichurri.