Chimichurri

ImageTHIS is a fantastic addition to any grilled red meat (beef, bison).  The cut pictured is a Grass Fed, Bone-in Beef Ribeye.

What you will need:

  • 1 large bunch of fresh parsley (remove stems as much as possible)
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

How it’s done:

I like a very coarse Chimichuri (maybe that’s wrong, but food is ALL about your own preferences)

  • Chop Parsley, garlic, & oregano fine with a knife
  • In a bowl stir together all of the ingredients and serve as pictured
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