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Old 04-03-2016, 04:58 PM
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Johnny West Johnny West is offline
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Default Re: Chimichurri Seasoning

Have not heard from Dee in forever.

I'm wanting to make this for a t-bone I'll grill tomorrow night.
I'll see if I'm up for shopping. Luckily T-Boys is a small store.


1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 to 4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra virgin olive oil

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
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