Chimichurri is a thick sauce condiment, popular in Argentina, that is served with grilled meat. I decided to broil my steak – you could prepare anyway you choose. This makes a great summer BBQ recipe. This chimichurri has a lot of intense flavor due to the roasting of the garlic and vegetables. The lime juice gives a nice tangy contrast to the deep flavor of the sauce. Next time I may throw a jalapeno in there as well to give it some heat. Perfect with a Tempranillo or Malbec red wine.
- 1 red bell pepper
- 1 head garlic
- 1 stalk celery, chopped
- 1 ear fresh corn
- 1/2 cup chopped parsley
- quarter slice of a lime
- Olive oil
- 4 boneless beef steaks
- Line a rimmed baking sheet with foil and coat with nonstick spray. Quarter your red pepper, remove stem and seeds. Place cut side down on the foil. Peel away the outer layer of the garlic, chop about 1/4 inch off the top so the head is still intact but you can see the individual cloves. Place garlic head cut side up alongside the pepper. Next, carefully cut the fresh, raw corn from the ear and place on the baking sheet also. Drizzle olive oil lightly over everything, soak the garlic head with olive oil.
- Roast uncovered in an oven set to 400 degrees for 25 minutes. Pepper skin should be charred, and corn golden. Stir corn once half-way through roasting. Remove from oven and immediately wrap the peppers tightly in foil. Let everything stand for 20 minutes to cool. Peel the skin from the peppers and squeeze the garlic out of the skin.
- In a food processor or blender combine corn, garlic, peppers, celery, parsley, and 1/4 cup olive oil. Cover and process until nearly smooth, stir and add S/P to taste. Squeeze the lime quarter into the chimichurri. Add olive oil if needed and blend quickly to combine. Set aside.
- Season your steaks with S/P and grill or broil to desired doneness, about 10 minutes for medium-rare.
- Spoon chimichurri over the steaks and serve immediately.
Recipe source: Original
Time: 45 minutes to an hour