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.