Chimichurri is something I was first introduced to at an authentic Columbian Restaurant called La Finca- and fell in love with! The restaurant left a container of chimichurri on the table and it was fresh and delicious. Their version of chimichurri was very spicy which my boyfriend loved and piled on top of whatever he was eating! It was very authentic, fresh, and full of herbs!
The other day we decided to try and make our own chimichurri for skirt steak. Chimichurri can be used on almost anything though-fish, meat, chicken, vegetables, etc. In case you do not know what chimichurri is – it is a green sauce usually served with meat.
There are many versions of chimichurri, however, it is usually based on chopped parsley, minced garlic, olive oil, spices, and vinegar. Chimichurri originates from Argentina and is loaded with nutritional value. This can be a fresh tangy alternative to Ketchup with low calories!
The ingredients in this chimichurri are simple – parsley (high in vitamin c and also gives you calcium, iron, and vitamin A), salt, pepper, olive oil, lemon juice, garlic (known for health benefits), white vinegar (keeps the tangy taste and helps keep fresh longer), and red pepper flakes. Simple, fresh, and delicious!
Here is my version of an easy Chimichurri with Grilled Skirt Steak:
Steps for Chimichurri:
1. Combine 1 bunch of chopped parsley, 2 teaspoons crushed red pepper, pinch of salt, pinch of pepper, 1/2 cup of olive oil, 2 cloves of garlic, 1/2 cup of white vinegar, and a squeeze of lemon juice in a mixing bowl bowl.
2. Pour mixture into food processor and turn on for a few seconds until chopped up.
3. Remove and put into bowl for later.
Steps for Skirt Steak:
1. Preheat Grill
2. Marinade Skirt Steak in left over drippings from Chimichurri while grill is pre-heating.
3. Grill on high for about 3-4 minutes on each side.
4. Remove and let rest. Once rested slice and put chimichurri on top.