In the thick of grilling season, we are always looking for ways to punch up the classics. Enter Chimichurri: an Argentinean mixture of fresh herbs that adds a nice tang to whatever you have smothered it on! Our go-to is a flank steak or grilled shrimp and veggies. Simply spoon chimichurri over just-grilled meat as it rests on a cutting board. The truth is, this stuff is great on just about everything. Try it in eggs, dolloped on tacos, over baked sweet potatoes or spread on fresh pizza dough with roasted veggies and feta. Whatever you do, enjoy the burst of summer freshness that only a good chimichurri can deliver!
If you’re looking for wine pairings, we are not picky. But we love a spiced up flank steak with Harney Lane Tempranillo, or grilled chimichurri halibut with a cold glass of Albariño. Let your imagination (and taste buds) run wild…
INGREDIENTS
1 bunch cilantro
1 bunch flat leaf parsley
4 cloves garlic
1 large lemon, juiced
1 1/2 tbsp oregano
1 tsp red pepper flakes
1/2 tsp sea salt
1/2 tsp pepper
3/4 cup olive oil
1/4 cup red wine vinegar
In a small food processor or blender add all ingredients. Pulse until well combined and smooth in texture. Serve drizzled over anything.
