Chimi-chimi what?

I do love a good steak.  It’s why I could never be a true vegetarian or vegan full time.  Tonight, I decided to make a flank steak with chimichurri sauce.  I have never made chimichurri sauce before, but found a recipe in one of my favorite cookbooks.  Let’s face it… its name invites exploration.  I adapted its flavors a bit, and was pleasantly surprised by my first time result.

To make the chimichurri sauce in my mini chop food processor, I combined:

  • one bunch of parsley, leaves picked from the stems
  • 2 tbsp. of chopped garlic
  • 3 tbsp. olive oil
  • 5 tbsp. raspberry vinegar
  • the juice of one half of a lemon
  • 3 shakes of italian seasoning
  • 1 tsp. lemon pepper
  • 1 tsp. red pepper flakes

I pulsed the combination on high, and ta-da!  Perfect chimichurri sauce… perfect consistency, perfect flavor, the perfect companion for steak.

I marinated the steak all day in olive oil, red wine, chopped garlic, worchestire sauce, fresh rosemary, salt, and pepper.  Then, I broiled the steak for just about 10 minutes for a medium rare taste.  Spread the chimichurri sauce on top and serve!

Happy Allergy Free Eating!



Filed under Recipes

2 responses to “Chimi-chimi what?

  1. Dwayne

    I will make this. What were the changes from the recipe that you made?

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