Photo by Live, Laugh, Cook, Eat
It's something special when you are privy to recipes concocted by award winning home cooks. I always think recipes are a looking glass of a cook/chef's style. When I tried this chimichurri recipe, well, now I can't wait to try the rest of Live, Laugh, Cook, Eat's recipes. The mildly bitter flavor of the Italian flat leaf parsley paired with oregano, made brighter by red wine vinegar and lemon juice, with a kick from crushed red peppers and garlic, highlighted by a hint of cumin, and all tied together by EVOO...delicioso! I love me a good sauce and this one is DEFINITELY being added to my repertoire.
Before you pass over this recipe for as mere sauce, keep in mind, the master mind behind this recipe, Laureen Pittman of Live, Laugh, Cook, Eat, was ONE POINT away from winning $25,000 on Food Network's Ultimate Recipe Showdown for her Paniolo Steak with Wicked Wahine Chimichurri recipe. So without further ado.....
Wicked Wahine Chimichurri
1 bunch Italian flat leaf parsley, tough stems removed and roughly chopped
2 tablespoons fresh oregano leaves (or 1 teaspoon dried oregano)
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh squeezed lemon juice
2-3 garlic cloves, peeled and roughly chopped
3/4 teaspoon dried crushed red pepper
1/4 teaspoon ground cumin
1/2 teaspoon salt
Pulse all ingredients together in a food processor until you have a sauce the consistency of a loose paste. Do not puree completely. Transfer to a bowl and enjoy at room temperature on your favorite grilled meat or seafood.
Can be stored up to 3 days in the refrigerator before oxidation occurs, darkening the color of the herbs and causing the flavors to lose their freshness.
I paired this with my Asian Marinated Flank Steak. Click HERE for the recipe!