Chimichurri

05/13/2014

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chimichurri

All of my fresh herbs have gone to see except my fresh parsley, which is apparently thriving. I’m not sure how or why our 90 degree temps haven’t bothered it much at all, but it’s still putting on new growth like it’s its job.

I made a chimichurri sauce for steak that is very easy to make. I found a recipe on David Lebowitz’s blog that was great. David is an American pastry chef that lives in Paris and chronicles his food adventures there. As much as I would loooooove to live in a place with fresh macaroons on every corner, I guess I should be thankful that I have fresh parsley.

Ingredients:

1 fresh chile pepper (optional)
1/2 c olive oil
2 t dried oregano
4 cloves garlic, minced
1/4 t paprika
1 c fresh parsley, chopped
S&P

Instructions:

First, if you’re using a chili pepper, which I highly recommend you do (it adds a great little kick!), char it over a gas stove. You can do this either on a grill, gas stove, or a broiler in the oven. Get all sides black, and set aside. Once it’s cooled, peel off the outer skin and the inside should be cooked. Cut in half, and removed the stem and seeds. David only used half of his pepper. I used all of mine. Do what you’d like.

Next, add the rest of the ingredients and stir in a bowl. It should be chunky, so no food processor is necessary. Put it on the meat after it’s cooked, for otherwise the parsley will char on the grill. Put a big spoonful on grilled beef or lamb.

Related Recipes:

David Lebovitz: Chimichurri

Simple Recipes: Chimichurri

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