Chimichurri Sauce

This was the first time that I have ever attempted at making a Chimichurri Sauce. Matter of fact, it was the first time ever had it at all. I just happened to be sitting in the break room at work yesterday watching a cooking show. The gentleman was grilling a skirt steak and the thought just hit me like a ton of bricks.  "Chimichurri!" I shouted out loud drawing a few stares from my coworkers. I had happened to remember a conversation that I was having with a buddy who recently returned from Peru and all he could talk about was how great chimichurri was and how it was in just about everything they ate while there. 


I did some quick internet searching for basic ingredients and did some modifying for my own personal taste. The recipe was a big hit with the family, including my wife who is rather picky and does not like most sauces.

Ingredients

1/2 Cup Fresh Basil

1/2 Cup Fresh Parsley

1/2 Cup Fresh Thyme

1/3 Cup Fresh Cilantro 

1-2 Jalapenos to taste

Juice of two lemons

2 Shallots 

4 cloves of Garlic 

Pinch of Crushed red pepper

Place above ingredients into a food processor and pulse until the desired consistency like shown below.

Allow the sauce to sit for at least an hour to allow the flavors to mingle.

You can use as a marinade or as a  dipping sauce. You can also double the recipe so you have some left over to use in other meals. I tried some tonight on fried eggs and it was surprisingly tasty.

In my case it was a nice sized skirt steak that I picked up at the local supermarket for only $6

I rubbed the steak down with Garlic and the freshly made chimichurri sauce.

Grilled each side for several minutes and served with sauteed onions and red peppers. 

I also prepared some BBQ Chicken for quick reheat meals over the weekend. 

BBQ sauce for the Chicken was from http://www.cavemanbob.com/ a paleo condiment provider who uses paleo freindly ingredients in his sauces.