Chew on This | Chimichuri Sauce

Well, hello there. I've not been here in some weeks, even though I've made new recipes to share. It feels like it's been forever. I have no other explanation except to say...February. February is slowwwwww. It's intentional. It's scattered. It's cold. And my cooking and baking vibe has been happening much later in the day, thus any picture taking results in awful, awful photos. What are you going do? I'm just going with the flow here.

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.

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Here's our recipe:

Chimichuri Sauce

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!!