Receta Chimichurri Marinade & Steak Sauce
You may want to use a food chopper or blender to mince the parsley, cilantro, oregano, shallots, and jalapeno. It’s a lot to chop! Also, an electric chopper will do a better job than the hand chopper I used.
If you can’t find a red jalapeno, use a green one. No big whoop.
One cup of parsley is about one bunch. Two cups of cilantro is about two bunches. And 1/3 cup of fresh oregano was the entire herb packet. Great how that worked out!
Remember to put some chimichurri sauce aside for serving before using the rest for marinating. Don’t eat the leftover chimichurri marinade as it has bacteria from the raw steak!
The recipe wasn’t entirely clear, but you should scrape off as much of the chimichurri before grilling as possible.
I used lean strip steak instead of skirt steak as that’s what I had in the freezer. (Manager’s special, what can I say?) If you can’t find skirt steak, sirloin tip cut, hanger, flatiron or flank would work well, too.
I’ve seen other chimichurri recipes using basil, celery, and chili flakes. Experiment!
Chimichurri is a great way to use up leftover parsley and cilantro from other recipes. (Don’t you hate when leftover parsley and cilantro goes bad in your veggie drawer because you don’t have anything to do with it?)
Freeze leftover chimichurri sauce (not the leftover marinade - see above) in ice cube trays for later use. I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.