Chimichurris are awesome not only because they taste good, but also because you blend up a couple things and you are done. No cooking, just push that good old pulse button a few times and pour it on your meat. Chimichurri doesn’t usually have scallions or the hot pepper in it, but I think the scallion add a nice dimension to the chimichurri and the pepper gives it some heat. I just love the fresh and vibrant flavors I get with very little work. Here’s how to make it:
3 scallions, light green parts and white part only
1 bunch flat leaf parsley
1/2 a hot cherry pepper
5 cloves garlic, smashed and peeled
1/2 cup extra virgin olive oil (good quality)
3 tbsp red wine vinegar (good quality)
salt and pepper
1½ pounds desired steak cut (I used top sirloin), cooked medium rare
You can use pretty much any hot pepper you want, and you can choose whether or not you want to put the seeds and ribs in (that’s where a lot of the heat is in a pepper).
Stick the scallions, parsley, pepper, and garlic in the food processor and pulse until chopped up.
Season with a big pinch of salt and pepper, then stream in the olive oil and the red wine vinegar. Pulse until well incorporated, and do not overpulse, or you may bruise the parsley. Slice up your steak nice and thin, and pour the chimichurri right over. Enjoy! Thanks for reading!