Chim-Chimichurri! Kiss your A1 bottle goodbye and try this super simple Argentinian alternative. With its simple key ingredients, this was the zippiest, freshest, most delicious steak experience we have had in awhile.
Our good friend Daisy Chan from Food Within Reach came over last weekend and made us dinner in our quaint DTLA kitchen. I’ve known Daisy for quite some time, and her passion for delicious food is only overshadowed by her amazing skills to cook it. So luckily for us, she agreed to come over and bless us with her talent! Yeah yeah, WE ARE SPOILED. 😉
Her recipe was so quick and easy…only a few ingredients! Take a look at what she created, and when you try it out yourself, invite us over for a taste-test? THANKS! xo
SERVES: 4 – TOTAL TIME: 15 Mins
1 cup Italian parsley
1/2 cup cilantro (since Ricky doesn’t like too much cilantro)
1 whole lemon (juice)
1/2-1 cup olive oil
2 cloves garlic
pinch of salt
1/2 tsp red chili flakes
- COMBINE: Place all ingredients and only 1/2 cup of the olive oil into a food processor.
- BLEND: pulse the sucker!
- TASTE: Now it’s time to have a little taste test to see if you like the flavor. I like my chimichurri to have a bit of a rougher texture with more greens than oil. I also LOVE GARLIC. If you want a more milder, subdued flavor, add more olive oil.
- USE! Place a heaping spoonful (or more) over a delicious steak or put away in the fridge for later use. Make sure to keep it inside an airtight container and it will last up to 3 days.