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Up Your Summer Grilling Game With Chimichurri


Summer is pretty much upon us and that means it’s time for backyard barbecues. You could make the same old boring stuff we make in America or you can grill like the Argentinians. The Argentinians can do lots of things well. They can brew a mean mate tea, dance a tango on your face, and inspire musicals about singing dictators like no other country. They also know how to make them some steak. Argentina is one of the countries that eats the most red meat in the world. It’s no wonder, their beef is excellent. You don’t have to go to the hippie supermarket and pay out the butt for organic grass fed beef, because it is all like that. The other thing that makes Argentina’s meat so delicious is the condiment/topping/marinade known as chimichurri. You can marinate your steak in this herb and oil concoction or top the meat off when you serve it, and you’ll feel like God is rubbing your tummy.

Chimichurri

1 cup of parsley, chopped up into bitty bits

1/2 cup of olive oil

1/3 cup of red wine vinegar

3 garlic cloves minced

1/2 teaspoon of cumin

1/2 a teaspoon of salt

1/4 teaspoon cayenne pepper

Mix all of the ingredients in a bowl. That’s it. Easy. Besides steak, you can put it on fish, chicken, lamb or any other one of God’s creatures that’s dead. It also makes a nice drizzle for toasted bread. You can either marinate the meat in the sauce for 6-24 hours or simply pour it on before serving. Either way it is awesome.

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