Something for the Grill- Sun dried Tomato Chimichurri

May 21, 2018


     In the Beach Blanket Bistro cookbook I gave my take on the classic chimichurri, a parsley based sauce for grilled steaks and other meats.  With grilling season in full swing and with so many people giving positive feed back on my original sauce, I decided to play in the kitchen and come up with a less traditional chimichurri.

     This new heartier sauce is great on steaks, but I have also used it on grilled chicken,  mahi mahi and honestly you can use it as a condiment on just about anything you can grill.



1/4 cup of finely chopped parsley

1/4 cup of chopped sun dried tomatoes

4 cloves of finely chopped garlic

2 tablespoons of chopped green onions

2 tablespoons of chopped oregano leaf

1 teaspoon of crushed red pepper flakes

1/2 teaspoon of salt

3 tablespoons of red wine vinegar

1/2 tablespoon of lemon juice

1/2 cup extra virgin olive oil



Mix the dry ingredients in a non-reactive bowl.  Add red wine vinegar and lemon juice.  Gently muddle.  Whisk in the olive oil.  Refrigerate for at least two hours.  Whisk and serve. 



Share on Facebook
Share on Twitter
Please reload

Featured Posts

Great Gifts for Cooks, Parrotheads and Beach Lovers

December 8, 2019

Please reload

Recent Posts

March 16, 2020

October 15, 2019

September 28, 2019

Please reload

Please reload

Search By Tags