Chimichurri Sauce Recipe (for Churrasco)

I love steak. I love steak. I love steak. Who doesn't? I've always loved steak. As a child, my parents would be forced to feed me either steak (probably a filet mignon) or chicken fingers. Over the past 5 years or so, I've acquired a liking for steak marinaded in a chimichurri sauce. Little did I know, this has a name and it's Churrasco. I found this out when I started dating my cuban girlfriend. Anyways, it hadn't occurred to me until lately that the Chimichurri I buy is a very simple blend of ingredients but way more expensive for the quantities used. It also turns out that Chimichurri is relatively healthy and Whole30 compliant!? Yay! So, a few weeks ago I made a chimichurri sauce to use for my churrasco-kabobs. This chimichurri wasn't your standard chimi, I added onion to it which gave a nice kick to it. This recipe I'm about to provide is NOT that recipe. If you want THAT recipe, you'll have to check back at a later date. I might just add it. I just might.

Ingredients (sorry not sorry, no measurements on this one - you'll just have to wing it. Remember you can always add but can't remove.)

• Fresh parsley (stems and all)

• Fresh oregano (stems and all)

• Olive oil

• Garlic

• Red pepper flakes

• Red wine vinegar (just a dash or two to start - you can add more if necessary)

• Lime juice (one lime)

• Cumin (just a pinch)

• Salt & pepper (to taste)

Directions

1) Throw all your ingredients in a food processor (no, no, not the steak) and blend that ish up. Usually,

2) No, no, this is not a marinade, so take your steak out the fridge, throw it in a container with some of the chimi (enough to cover the steaks) and light up that grill to a medium-high heat. I like to see some char so tend to go a little higher. We're only going to let the steak sit long enough for the grill to heat up.

3) When the grill is ready, throw those bad boys on. If you're using a thin cut like a skirt steak, you'll be looking at a a minute and a half to a couple minutes per side for a medium rare. I like to baste Chimi after the initial flip. The olive oil tends to make the fire flare up, fair warning.

4) When steak is cooked to your desired temp, remove from grill and let sit for about 10 mins to let the steak juices soak in.

5) Serve with sauce on top or on the side. You may serve the steak whole or sliced.

Alternate 5) Toast up a bun / hoagie / roll on the grill... try a Cuban bread loaf!... slice the steak at an angle to expose more of the internal "sides" of the steak and place on the bread. Spread the Chimi sauce on top and complete your sandwich.

6) Enjoy!

#sauce #steak #Whole30