The Perfect Chimichurri Recipe for Summer Grilling

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It’s that time of the summer again when you’ve zoomed through everything in your grilling repertoire—twice. You’ve diligently executed fancy barbecue masterpieces with a laundry list of obscure spices. You’ve made potato salad just about every way you can dream.

But when this laziness settles in, don’t turn on your grill. Instead, throw on some steaks, or salmon, or zucchini, or tofu, or basically whatever the hell you want, and don’t worry about coating it in anything, sourcing any hard-to-find ingredients, or honing your julienne knife skills.

 

What you need to do: Drizzle this chimichurri sauce from San Francisco’s Epic Steak’s Executive Chef Parke Ulrich (who also is at the helm at sister restaurant Waterbar) on whatever you’ve seared and sizzled, and brace yourself for a summer grilling renaissance.

Chef Parke Ulrich’s Chimichurri Sauce

Makes 1 quart




  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 4 cloves of garlic
  • 2 jalapeños
  • Splash of sherry vinegar
  • Extra virgin olive oil, to taste
  • Salt, to taste

Blend everything in a blender, adding the parsley last. Make sure to use enough oil to make an emulsified sauce.

Finish with salt and a splash of vinegar to adjust seasoning.



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