Cilantro Chimichurri
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I once had some of this served over a very dry grilled steak at a bar in Austin. The meal wasn’t impressive, especially considering its price tag, but the chimichurri at least was incredible. My less-than-faithful recreation is equally delicious, although it omits the nightshades the original contained. I’ve also seen versions with a squeeze of lime juice, but I personally don’t like lime and prefer the garlic to shine. It’s a lovely complement to the cilantro. Feel free to experiment, though, if your tastes are different! My chimichurri is pictured here served over my Garlic Steak recipe for an extra dash of my favorite seasoning. It’s one of my favorite ways to punch up a simple meal.
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Cilantro Chimichurri
Equipment
- food processor
Ingredients
- 2 cups cilantro packed
- 1/2 cup extra virgin olive oil
- 6 cloves garlic minced
- 2 tablespoons onion minced, omit for IC
- 1 tablespoon fresh oregano chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Instructions
- Combine all ingredients in a food processor and pulse until the herbs are finely chopped, but not pureed.
- Refrigerate at least 30 minutes to let the flavors develop. Serve over your favorite steak.