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.