Today’s recipe is a chimichurri which is traditionally a green herb sauce to serve over grilled meat. The recipe origins can be traced back to Rio de la Plata, Argentina. Traditionally, chimichurri is made by blending parsley, garlic, mint, and oregano with oil.
Before we made this recipe, we totally thought the main green herb in this dish was cilantro but after doing some research, we realized that cilantro is the last thing that would be put into this wonderful dish, and for that we are thankful! Because, if you didn’t know you know now, we really dislike Cilantro. Christie HATES it, and Marlee (me) strongly dislikes it.
A few Sunday’s back we invited our friend Claudia over dinner, and we asked her if she could have anything for Sunday dinner, what would it be. And this is what she wanted. We were a little nervous making something we’d never made before*, but then we realized, it’s just like making pesto! You allow the food processor to do all the work, and all you really have to do is season the meat, and it cook it.
*According to Christie, after proofreading this, she informed me that we actually did make a chimichurri sauce once before but she refused to eat it because there was cilantro in it. I personally don’t recall this memory, but that’s okay. Enjoy our recipe! And remember there is nothing to be afraid of in the kitchen, except maybe the garbage disposal. Those are scary.
- 2 Cup Flat Leaf Parsley (Fresh)
- 1 Cup Mint Leaves (Fresh)
- 1 Cup Oregano Leaves (Fresh)
- 1 Cup Garlic Olive Oil
- 4 Teaspoons Red Pepper Flakes
- 16 Cloves Garlic
- 2 Pounds Skirt Steak
- 2 Tablespoons Oregano Leaves (Dried)
- 2 Tablespoons Basil Leaves (Dried)
- 1 Tablespoon Parsley Flakes (Dried)
- 1 Tablespoon Thyme Leaves (Dried)
- 1 Tablespoon Kosher Salt
- 1/2 Tablespoon Freshly Ground Pepper
- 1/2 Tablespoons Smoked Paprika
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
For the dry rub, mix all the ingredients in a small bowl and set aside. How easy was that?
In a food processor combine the parsley, mint, oregano, garlic, and red pepper flakes. Pulse until broken down, 2 to 3 pulses.
Next add the olive oil and pulse until smooth.
Using as much dry rub as you’d like, cover your your skirt steak with your dry rub. Make sure you massage it into your meat, you want that flavor to go everywhere.
Next, add about half of the chimichurri sauce and massage that into the meat as well for maximum flavor. Cover and refrigerate for at least four hours. Remove the meat about 30 minutes before you plan on cooking.
You can either grill your meat on your grill or in a large skillet on the stove. We use a stovetop griddle that lays on top of the burners. Super helpful!
Okay, so turn your grill or pan to high heat and allow to heat for a few minutes. When your cooking device is good and hot, lay your meat down and cook for about 4 to 5 minutes per side.
Allow the meat to rest for at least five minutes, and then cut the meat across the grain and serve with the rest of your classic chimichurri sauce.
(That lovely mouth you see is our friend Claudia, anxiously awaiting our food)