Tonight we are having rib eye steaks with California Chimichurri, roasted potatoes + sweet potatoes, and arugula salad. My Mom is visiting, so we are celebrating!
I'm considering Chimichurri part of our veggie count because herbs are phytonutrient powerhouses, and this one has parsley and cilantro, plus enough garlic to scare a swarm of vampires away! It's also one of my faves...enjoy!
Makes about 1 1/2 cups
1 bunch parsley, mostly leaves
1/2 bunch cilantro, mostly leaves
1-3 garlic cloves
1 small or ½ large shallot, peeled & quartered
1/4 cup red wine vinegar
1/4-1/2 tsp salt
1/8 tsp pepper
1/3 cup extra virgin olive oil
Combine parsley through shallot in a food processor fitted with a metal blade. Process quickly. Scrape down sides. Add vinegar, salt and pepper. Pulse a few more times to blend. Move to a serving container and stir in olive oil. Serve spoonfuls with meat, chicken or fish.
Chef Tip: Use leftover Chimichurri for a quick and flavorful marinade for grilled chicken or fish.