Even though this month has been pretty blah weather-wise, that doesn't mean we've eaten blah and boring food. I've made short ribs with a scrumptious ginger, soy, honey sauce. A silky chocolate pie with a touch of whiskey. Coconut ice cream. Fig jam. And this flank steak with chimichuri sauce.
The chimichuri sauce has already been made twice this month. It's fantastic. It's zippy. It's so, so, so good. It makes February tangy delicious.
Here's our recipe:
4 cloves garlic, finely minced
1 C packed Italian parsley, rough chopped
1 C packed cilantro, rough chopped
1/4 C fresh oregano leaves, rough chopped
1/4 t red pepper flakes
2 T red wine vinegar
1 t kosher salt
1/2 C extra virgin olive oil
juice of one lime
In a small mixing bowl, combine the first eight ingredients. Stir to incorporate. Next, stream in your olive oil while stirring. Taste to adjust. Serve over steak, chicken, pork, or sea food. Enjoy!!