One of the hits from the recent cater was the beef chimichurri, so here's the easy recipe for you all to enjoy.
1 C. Fresh parsley
3/4 C. Olive oil (I used a peppery Spanish oil)
3 T. Vinegar (I used apple cider, but red wine is more common)
2 T. Dried oregano
2 t. Ground cumin, toasted
1 t. Salt
2 Garlic cloves, minced
1/2 t. Crushed pepper of your choice (depends on how much heat you want)
Put all in a blender or processor and make into a rough paste. Slather on your meat and marinate at least one hour at room temp. Grill and enjoy!
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4 comments:
Excellent plating. It looks straight out of a Thomas Keller book ;)
Is that where its from? I pulled it off google images and didn't see any copyright info...
Er, not that I know of! Eep!
Is that Skirt?
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