Chimichurri on Grilled Steak
This post is sponsored by La Crema.
I'm a pretty huge fan of garlic, so it's no surprise that chimichurri is one of my all-time favorite sauces. I had never made it myself until a few years ago after a trip to Miami with Rob where we had the absolute best steak on a muggy vacation date night.
Today is National Wine Day, so obviously I had to share a recipe that pairs super well with one of my favorite wines--La Crema's Montery Pinot Noir. Grilled steak is one my favorite meals, but I almost always forget to whip up a delicious fresh sauce to serve it with, which is why chimichurri is the best--it's only a few ingredients and comes together super quick. You can even make it ahead of time and let it come to room temp before serving.
Chimichurri
Ingredients:
1 tablespoon dried oregano
1/4 cup hot water
1/2 teaspoon kosher salt
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 garlic cloves, peeled
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Instructions:
In a small bowl, combine hot water and oregano. Stir and allow the oregano to soften slightly.
In a food processor, pulse together cilantro and parsley until well combined. Add garlic, red wine vinegar, and oregano/water mixture. Add salt and continue to pulse as you add the olive oil. Leave out at room temperature until ready to serve or refrigerate and remove with enough time to allow to come back to room temperature.
