chimichurri sauce

I started making chimichurri sauce a few years ago with grilled flank steak. Salt and pepper the flank steak liberally, grill it, and then throw this sauce on it and BOOM you are finished! Once the sauce hits the warm meat, your senses will thank you. 

Over the past few years, I have used it to top chicken and fish as well. And I love mixing it into rice for a fun side dish. This is one of those sauces that is so easy to make but really ups the flavor profile of a dish. It is great to have in your summer grilling arsenal. Just make it on Sunday and use it all week. I have even put it on eggs before. There are no rules!

This time, my husband brought home ribeye to grill. Now, I don't shy away from red meat but I am not a fan of that fatty cut. However, I made some of this sauce up and even I couldn't deny that the meal was good. (Although, I think I still favor it with flank steak.) 

Try this next time you are grilling. You can thank me later!

CHIMICHURRI SAUCE

2 c. parlsey leaves

4 garlic cloves crushed

2 Tbsp. red wine vinegar

1 tsp. sea salt

1/2 tsp. red pepper flakes

1/2 c. light olive oil

Put parsley and garlic cloves in food processor. Pulse until minced. Add vinegar, salt, and pepper flakes and pulse until mixed. Add olive oil and process until just combined. (You don't want to end up making mayonnaise!)

Enjoy!