Chimichurri is a deliciously fresh sauce originating in Argentina. It has a fantastic bright green color which contrasts beautifully with grilled meat. Traditionally it is served with flank or skirt steak, but you can use whichever cut of beef you prefer. The primary ingredient in chimichurri is parsley, but adding fresh cilantro or other herbs gives this dish a more complex flavor. You can serve it as a condiment with other meats as well including grilled pork, shrimp or chicken.
- 1/2 cup extra-virgin olive oil
- 2 cups parsley leaves
- 2 cups cilantro leaves
- 3 small cloves garlic
- 1 small jalapeno, seeded
- 3 tablespoons fresh lime juice
- 3 tablespoons red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 medium sized steaks
Place all the ingredients for the sauce into a blender and pulse until chopped. Then puree into a smooth green sauce is formed. Set aside to allow flavors to blend while you prepare the beef. Heat your grill or BBQ to medium-high and sear the steak on both sides for 1-2 minutes depending on the thickness of your steak. Lower the heat and cover, cooking for 5-10 minutes as desired. Remove from the grill and cover with foil. Let rest for 10 minutes. Slice the beef thinly to incorporate every drop of the savory sauce. Place meat on a platter and spoon chimichurri over top.