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!
