Friday, July 23, 2010

Chimichurri, repurposed

I told you that this stuff can be used on pretty much anything.  Case in point: breakfast.

Toast some bread, slather with chimichurri, top with a fried egg.  Sprinkle with chopped red onion.  Voila!  Non-boring breakfast is served.

Friday, July 16, 2010

Fajitas with Chimichurri

It’s summertime! To me, that means grilling. Unfortunately, my apartment does not have room for an outdoor grill. That doesn’t mean I can’t grill, though! A grill pan can make a decent substitute. Whether you’re grilling indoors or out, grilled steak fajitas are a great summer dish. Here, the chimichurri sauce makes them extra special. In fact, I used the leftover sauce on everything. It’s especially good on turkey sandwiches.

So fire up your grill and throw on a steak, chop up your favorite toppings, and mix up this chimichurri from Bobby Flay.

As you can see, I sauted some peppers and onions, made guacamole, sliced some grape tomatoes, and chopped some lettuce in addition to the chimichurri. 

Chimichurri Sauce:

1 cup cilantro leaves
1 cup flat leaf parsley leaves
1/2 cup mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup olive oil
1/4 to 1/3 cup red wine vinegar
Salt & Pepper to taste


1) Pulse the herbs and garlic in a food processor until coarsely chopped.
2) Add oil and vinegar a bit at a time and pulse until it reaches a soupy vinaigrette consistency.
3) Salt and pepper to taste.
4) Enjoy!!!