Chimichurri
One of the ways that I try to keep our meals on the healthier side is with trying to make beef an occasional protein instead of being something we go to multiple times per week. That said, we love a good steak!
Flank steak isn’t something that I grew up eating, but has become a favorite of mine. I love being able to toss it into my go to beef marinade for a few hours, throw it on the grill, slice and done!
Occasionally, I want to punch it up a bit – and chimichurri is the perfect choice to do that. This South American topping is fresh and garlicky, with the perfect amount of acid. It’s great on beef – but also works on any grilled meat or veggie.
Chimichurri
Ingredients
- 1 bunch parsley
- 1/4 bunch cilantro
- 1 small red onion
- 3 cloves garlic
- 1 tsp oregano
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
Instructions
- Add parsley, cilantro, oregano, garlic, onion, and vinegar to a food processor.
- Pulse several times.
- Add the oil and pulse until blended together.
- Taste. Season with salt & pepper.