You say chimi! I say churri! Chimi- churri! Chimi-churri! Drop what you are doing and make this delicious sauce now! Smear it on steak, chicken, pork... should we go on? There is no better way to use all of this season's tender leafy parsley.
What you need
1 cup packed parsley leaves
½ cup packed cilantro
2 tablespoons red wine vinegar
3 cloves garlic
½ jalapeño, stem cut off
coarse salt and ground pepper
½ cup Tessemae’s Cracked Pepper Dressing
1 ½ pounds skirt steak
What to do
Heat your grill to medium-high.
In a food processor, combine the parsley, cilantro, red wine vinegar, garlic, jalapeno, and ½ teaspoon salt. Process until finely chopped. Drizzle in the Cracked Pepper and puree until creamy.
Season the steaks with salt and pepper. Grill until medium rare, about 4 minutes per side. (You can grill skirt steak longer, but it gets very tough if cooked past medium.) Let the steak rest at least 5 minutes before slicing. Serve with the Chimichurri.
Makes ¾ cup Chimichurri