Chimichurri
If you’re looking to elevate your dishes, especially that slab of red meat you’re defrosting right now, there’s nothing easier than fresh condiments. Sure, you could open that bottle of marinade and call it a day, but do you even know what’s in most of those bottles? Preservatives. High fructose corn syrup. Oddly, no one keeps a bottle of high fructose corn syrup in the pantry for cooking. So why buy products that have it then? Just make your own. If you start with this chimichurri, I promise you’ll never look back. I made this with a london broil from our cow, but you can put it on any roast or steak you like.
Chimichurri
Ingredients
- 2 cups parsley stems removed
- 1 cup oregano stems removed
- 1/2 cup red wine vinegar
- 1 whole bulb garlic peeled
- 3 tablespoons crushed red pepper more or less to taste
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup extra virgin olive oil plus more if needed
Instructions
- Pulse all the ingredients together with a splash of olive oil in a food processor. Pour the remaining olive oil over mixture plus more if needed, cover, and chill. Serve it at room temperature over beef.