Chimichurri

I may be the last person on the planet to jump on the chimichurri train, but hey, better late than never right?! I've always been intrigued by this green condiment - very, very green - but never really knew what it consisted of or what made it so trendy. So after I got a great deal on some skirt steak and needed something to jazz it up, an experiment with chimichurri seemed like the way to go.

The verdict? I think its fun! It tastes very bright and fresh, has a little tartness from the lime and a touch of spice from the red pepper. It went perfectly with our simple pan-fried skirt steak - definitely a more out of the ordinary and sophisticated way to go rather than pulling out the steak sauce. I think it would also be great on chicken, as a spread on grilled bread, or even a super-healthy chip dip!

It seems as though all the recipes for this are almost the same, varying slightly on the amount of herbs and such. I used 2 different recipes combined for what I made, which is the recipe I'm posting here.

Ingredients

1 1/2 cups fresh flat-leaf parsley
1 cup cilantro leaves
1/2 cup fresh oregano leaves
3 garlic cloves
2 Tbsp. fresh lime juice
2 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1/2 tsp. crushed red pepper

Directions

1. Combine parsley, cilantro, oregano, and garlic in a food processor until finely chopped. Add remaining ingredients and process until herbs are very finely chopped and sauce is well combined. Note: you may need to add a little more lime juice and/or olive oil to get it the perfect consistency.