Receta Basil chimichurri
Basil chimichurri is slightly spicy and full of summer garden-fresh herbs: a perfect marinade for grilled flank steak or skirt steak.
I've been rockin' the hashtag #StillSummer on all my social media posts this month, lest we all get caught up in the back-to-school rush and forget to enjoy the warm, wonderful weather.
Which for me is largely about grilling and eating al fresco!
Truth: Part of why I love grilling so much is because I don't do it -- Mr. Ninj does. Which means that I get a little bit of a break in meal prep whenever we grill. Sure, I still make the salads and sides but it's fun to have my load lightened a little, especially during the week.
(And he's such a good sport. I'll just call out, "You're grilling tonight!" and he's completely OK with it.)
Another reason I'm reminding myself and everyone else that it's #StillSummer is because of fresh summer produce. Seriously, is there a better time of the year to be a healthy eater? I could pretty much live on sun-warmed fresh tomatoes, corn and peaches during July and August and never get sick of them. Plus, the basil in my yard, which, sadly is the only thing that the squirrels and deer haven't completely decimated, is prolific to the point of being out of control.
At this point, I usually make a ton of pesto and pop it into the freezer to enjoy during the fresh-veg wasteland that is winter.
Since I have so much basil this year, I decided to use it to make this riff on chimichurri, substituting basil for the usual cilantro. It turned out to be the perfect sauce marinade for grilled flank or skirt steak.
This basil chimichurri couldn't be easier: just whirl up all the ingredients in a food processor and -- BAM! -- sauce is ready. Immerse a cut of flank or skirt steak in it, marinate it for a few hours, throw it on the grill and you've got an amazingly fresh and flavorful dinner.
Which you should eat al fresco. With tomatoes and corn, of course.
How about you -- is it still summer where you live? What's your favorite way to enjoy the end-of-summer weather and produce? Leave a comment: The Ninj wants to know.
Basil Chimichurri
(adapted from Cooking Light)
Ingredients:
- 4 cups basil leaves
- 2 cups parsley leaves
- 4 cloves garlic
- 1/2 cup olive oil
- 1/4 cup sherry or white wine vinegar
- 1 teaspoon kosher salt
- 1/2 of a small jalapeño pepper, seeded and coarsely chopped
Directions:
Add all the ingredients to a food processor, then process until finely chopped and blended into a sauce. Use as a marinade and/or topping for grilled steaks and vegetables.
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