Chimichurri
Chimichurri is a delicious parsley-based condiment popular in Argentina and Uruguay. Parsley is rich in many powerful antioxidants that can help protect the body against the damages of inflammation. Parsley is particularly rich in the antioxidant flavonoids myricetin and apigenin. Such compounds are associated with a risk reduction in terms of developing colon cancer, type 2 diabetes, and heart disease. Moreover, parsley is also rich in vitamin K which is critical for bone health. The ½ cup (30 grams) contained in this recipe provides 547% of the recommended daily intake of vitamin K!
Ingredients:
- 1 garlic clove, peeled and chopped
- 1 bay leaf
- 1 fresh Poblano pepper, roasted, peeled, coarsely chopped with the seeds left in
- 1 fresh Serrano chili, coarsely chopped with the seeds removed (or left in for extra heat)
- ½ cup finely chopped fresh Italian flat-leaf parsley
- 1/3 cup finely chopped fresh cilantro
- 1 Tbs honey
- ¼ cup finely chopped fresh oregano leaves
- ¼ cup finely chopped fresh basil leaves
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons minced shallots
- ¼ teaspoon fresh cracked black pepper
- ½ teaspoons kosher salt
Directions:
You can finely chop the items or use a food processor. To use a food processor place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos and Poblano and Serrano chilies into the bowl. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.
Beef topped with Chimichurri
