Homemade Chimichurri

We love Brazilian steakhouses. All you can eat meat, wonderful wine selections, crafted cocktails and a salad bar with all of my favorite pickled items and cheeses. In fact, we have celebrated New Year’s Eve and even our first wedding anniversary at Brazilian steakhouses. Yet when you’re trying to maintain a healthy diet, these indulgent meals are simply out of the question… but that doesn’t mean you can’t bring a little bit of this South American cuisine into your kitchen!

My hubby loves to grill and although I am happy with veggies and salads, he requires protein at dinner. So when he said skirt steak, I immediately thought of homemade chimichurri — a fresh, tangy sauce with garlic, olive oil and parsley. Hubby’s friend had a recipe on hand that we used as a guide but of course, I had my own spin.

chimichurri_1

Ingredients:
– Fresh Italian parsley
– Fresh cilantro
– 2-3 garlic cloves
– Extra virgin olive oil
– Red wine vinegar
– Lime juice
– Red pepper flakes
– Sea salt

Directions:
In a food processor, combine 2 big handfuls of parsley, 1 handful of cilantro and fresh garlic (2-3 cloves, depending on your garlic preference). Feel free to include the stems of the greens; it won’t change the taste or texture. While pulsing, add your olive oil, until it starts to look creamy. Continue mixing and add 1 tablespoon of lime juice, 1/2 tablespoon of red wine vinegar, a pinch or two of course sea salt and red pepper flakes.

Combine until you get the consistency that works for you. It doesn’t have to be exact… You can always add more of this or that as you go. I usually eyeball it and taste test along the way — the best part of cooking! Serve over steaks, seafood, veggies or use as a marinade. This easy chimichurri is as tangy and tasty as it is versatile. Enjoy!