Chimichurri Sauce

I fell in love with this sauce the first time I had it.  It is incredibly bright, well spiced, vibrant, and pairs fantastically with grilled red meat.  I wanted to serve patatas bravas with my brunch this morning and thought- why not serve it with an Argentinian rendition of the classic steak and eggs. Thus was concocted the decadent Spanish feast perfect for a snowy weekend in OCTOBER!

Chimichurri Sauce
Ingredients:
4 cloves garlic
1 poblano pepper (seeds included)
1/4 cup Italian parsley
1/2 cup cilantro
1/2 cup mint
1/2 cup basil
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 large jalapenos (seeds included)
1 lime, juiced
Dash cumin
Dash garlic powder
Salt to taste)

Combine all ingredients in a food processor and blend until smooth.  Season to taste with salt.  Serve room temperature, drizzled on steak.  Enjoy!


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s