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We have an amazing home garden that grows this summer, which is not usually the case here in New England! Our growing season is very short here in Massachusetts and living near the shoreline, our soil is primarily sand that is not conducive to growing vegetables. So the success of our garden has been unpredictable in recent years (and has mostly failed)!
But this year has been different!
Every afternoon after work, my husband Jack ventures out into our backyard to check out the garden and collect the garden treasures he finds, and this year's harvest of zucchini and other pumpkins, beans, tomatoes and herbs has been fantastic. ! Last week, Jack came in with two GIANT handfuls of flat-leaf Italian parsley. We always have some growth (we use it on tons of recipes) and this year, we can't use it fast enough!
So what do you do with tons of fresh parsley? We made chimichurri!
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Chimichurri is a green sauce native to Argentina. It is made from a generous amount of flat-leaf parsley, garlic, oregano, and vinegar; In addition, other ingredients can be added to change the flavors a little, as we do today in our recipe.
It has a fresh, bright flavor, and chimichurri is probably best known as a sauce served with grilled steaks. But chimichurri is also often used as a marinade in less tender cuts of meat. (Or in the case of the Angus Beef Certified T-bone steak you see here, we just brush some of the chimichurri before roasting to add a little flavor; it's such a tender cut of meat, we didn't have to marinate the steak before roasting. )
Disclosure: Our friends at Certified Angus Beef provided us with free steaks for recipe development. All opinions are 100% mine.
- ¼ cup red wine vinegar
- 1 tablespoon of fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- 3 tablespoons minced shallots
- 2 tablespoons minced jalapeño or chile serrano seedless and seedless
- 2 cups fresh flat-leaf Italian parsley without stems
- 2 tablespoons chopped fresh oregano (do not use dried oregano)
- ½ cup good quality extra virgin olive oil
- Place the vinegar, lemon juice, salt, pepper, garlic, shallots, and jalapeño pepper in a small bowl and let it steep for ten minutes.
- Place the parsley and oregano in a food processor and top with the ingredients in the small bowl. Cover and turn on the processor.
- Slowly add olive oil until a pesto-like consistency forms.
- Use it as a marinade for meats or as a sauce to serve over cooked meats, but never marinate raw meat, then use the same marinade to serve over cooked meat. Always stay separate.
You may also like:
Homemade steak sauce
Perfect grilled steak
Grilled romaine lettuce hearts with pears and blue cheese
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