We decided to make this chimichurri recipe to go accompany some grilled flank steak. This is a really delicious meal that’s actually very easy. We marinated the flank steak in light soy sauce for about twenty minutes, and grilled over a very hot fire for 5 minutes a side. Sliced thin, this is quite good all by itself, but the chimichurri really makes it something special.
What You Will Need:
- Knife
- Cutting board
- Salad Spinner
- Stick blender and cup, food processor, or blender
- 1 bunch fresh mint
- 1 bunch fresh basil
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1-2 jalapeno peppers
- 3-4 garlic cloves
- salt
- ½ cup olive oil
- 2 limes
Steps:
We started with living herbs, and used scissors to cut the plants off a couple inches from the bottom. Since it all gets blended up, we just left most of the stems in tact. If your herbs have any woody stems you’ll want to remove them; ours were fairly tender.
If you can’t get live herbs, then precut fresh herbs will be fine. Don’t even think about doing this with dried herbs.
We like to use a salad spinner to rinse and dry herbs, but you could also do this in a colander. They don’t need to be perfectly dry.
We opted to use a stick blender instead of a food processor.
We used two jalapeños. If you’re not sure how spicy you want it, you might start with just one.
A few cloves garlic. Some salt and olive oil. We didn’t really measure here.
And… we only had one lime, so we used one lime and one lemon. Nobody knew. Don’t tell.
Blend it up until it’s smooth and looks like… chimichurri.
Don’t be afraid to use a lot. Delicious.
