We grilled a couple of steaks the other night and mixed up a nice chimichurri sauce to go with:
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
Roasted up some 'taters and served it all with a nice Argentinian red, of course!
Stupid question for you - is the sauce a marinade or is it served on the side? Heated or no? Sounds good and I'd love to try it.
Posted by: Trasherati | May 03, 2006 at 09:43 AM
No, not stupid at all! It's not heated, and it's served as a condiment. It doesn't have the right consistency for dipping; it's best to just spread a big spoonful on top of your grilled steak so you can get some with each mouthful. It takes just a few minutes to make, and you're likely to have all the ingredients on hand anyhow, so it's an easy way to offer some variety with a steak. Enjoy!
Posted by: Karen | May 03, 2006 at 09:50 AM