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Simply Food: Chimichurri Sauce

January 14, 2014
By Wendy Monro , The Journal

Many years ago, I visited an Argentinean restaurant in Southern California. I forget the name. This place was wonderful and the food was incredibly flavorful. They cooked with tons of herbs and spices. I loved the spinach with loads of garlic and lemon. I always enjoyed spinach with butter and salt; but, this tangy version was far superior, in my opinion. Garlic and lemon make almost anything taste better.

Fact Box

Chimichurri Sauce

Time: 40 minutes

Serves: 4

1 cup olive oil

2 tablespoons lemon juice

1/3 cup sherry wine

1/3 cup red wine vinegar

1 cup flat leaf parsley, chopped

4 tablespoons basil, chopped

1 tablespoon oregano leaves, chopped

3 tablespoons garlic, crushed

2 tablespoons shallots, minced

teaspoon crushed red peppers

Salt and pepper to taste

1 pound skirt steak

In a food processor, combine olive oil, lemon juice, sherry, vinegar, parsley, basil, oregano, garlic and shallots. Pulse until mixed well but not pureed. Pour into a bowl. Add salt and pepper to taste. Add crushed red pepper. Rub cup of this mixture onto the skirt steak. Stick into a freezer bag and place into the refrigerator for a couple of hours to marinade. If you don't have time, just leave it on for as long as you can. Heat a grill pan on medium high heat. Cook the steak for five minutes on each side. Or cook until it is cooked how you like it. Serve with over mashed potatoes and with vegetables or salad. Place a dollop of the chimichurri onto the steak or on the vegetables.



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