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.

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:

Ingredients:

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

Directions:

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!!!