Chimichurri might be my favorite sauce/marinade right now. I'm starting to really perfect it and think that it is a perfect compliment to grilled meat. Especially steak. Preferably hanger, skirt or flank. Pictured below is a flank smeared with it. I grilled it then topped it with more. I failed to take pictures of the final product, i was too excited and forgot. Apologies. I'll have you know it was righteous.
Recipe, although i have to admit i dont measure shit so taste it as you go along. I just do it. It's memorized now. You can add crushed red pepper flakes if you like or a squeeze of lemon if desired.
1/2 cup of olive oil
1/4 cup sherry wine vinegar
buttload of salt, half that of pepper
5 cloves of garlic
fresh flat leaf parsley half a bunch
3/4 of the whole bunch of Basil, fresh
No comments:
Post a Comment