A Chimichurri Recipe You’ll Want to Put on Everything
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Photo by Erich Boenzli
It's the hottest time of year and I'm craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It's a perfect tie, with both sides shining bright.
2
1 lb hanger steak
1/2 c extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 c flat leaf parsley
2 Tbsp sage
2 Tbsp oregano
1 small shallot
2 cloves garlic
1 habanero pepper
Maldon sea salt
freshly cracked pepper
1/2 c extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 c flat leaf parsley
2 Tbsp sage
2 Tbsp oregano
1 small shallot
2 cloves garlic
1 habanero pepper
Maldon sea salt
freshly cracked pepper
Nutritions
Calories
253
Sodium
1726mg
71% DV
Fat
5g
8% DV
Protein
30g
60% DV
Carbs
18g
6% DV
Fiber
5g
23% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1g9%
Polysaturated Fat1g11%
Monosaturated Fat1g11%
Cholesterol87mg29%
Sodium1726mg71%
Potassium468mg13%
Protein30g60%
% DAILY VALUE*
Total Carbohydrate
Fiber5g23%
Sugar3g6%
Vitamin A1293IU25%
Vitamin B62mg114%
Vitamin C11mg19%
Calcium89mg8%
Iron8mg44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
