While his original recipe called for two bunches of parsley and 1/4 cup of red wine vinegar, I tweaked it a bit. In some regions, cilantro and lemon juice are used, so I added a little bit of both (a great addition for a cilantro lover like me). It's a versatile sauce, good with any grilled meat (or vegetables)!. Monday, I made a batch to drizzle over steak and then tossed a little bit with grilled potatoes for a wonderful side dish.
Chimichurri
Ingredients
1 bunch of parsley, roughly chopped
1 bunch of cilantro, roughly chopped
1 large clove of glaric, roughly chopped
2 cups of olive oil
1/8 cup of red wine vinegar
1/8 cup lemon juice
1 tsp salt
1/8 tsp black pepper
1/4 tsp red pepper flakes (or more if you like things spicy)
Directions
Combine all ingredients in a blender and blend until it comes together into a sauce. Taste and add more salt and pepper to taste. It's as simple as that!
This makes a big batch, so store leftovers in the fridge (should last a week or so) or in the freezer (should last a few months).
Chimichurri Grilled Potatoes
Ingredients
1.5 lbs small potatoes, washed and halved (I used a bag of red, purple, and yukon gold potatoes)
~1/4 cup + 2 Tb chimichurri
salt (for parboiling the potatoes)
Directions
Place the halved potatoes in a medium sauce pan and cover with cold salted water.
Bring to a boil, and let the potatoes simmer for about 8 minutes, until they are almost done (you should be able to insert a paring knife into a potato half fairly easily but still meet some resistance).
Drain the potatoes and toss with about 2 tablespoons of the Chimichurri.
Grill over med-high heat for about 2 minutes. Flip and grill for another 1-2 minutes until lightly golden brown.
Serve topped with the remaining Chimichurri.
Serve topped with the remaining Chimichurri.
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