It's summertime and grilling is in abundance! The two food items that are grilled the most are steak and shrimp. I guess their simplicity is the reason they are go-to grillers. I am definitely a lover of summertime grill fair, especially after a long winter of eating comfort food (even though this past year, I know we really needed it!)
The one thing I absolutely have to have when grilling a nice piece of flank or skirt steak and shrimp is chimichurri. If you re not familiar with chimichuri, it is an herb-based condiment mostly used in latin cuisine. It has a super herbaceous flavor because it's base is fresh flat leaf parsley...and it has a kick from some fresh garlic cloves and a punch of acidity from a splash of red wine vinegar. It really is a perfect compliment to your steak or shrimp.
I can't wait for you to give this one a try this summer!
Using fresh parsley from my garden is always my go-to!
- 5 cups fresh flat leaf parsley
- 3 large garlic cloves, roughly chopped
- 2 tbsp red wine vinegar
- 1 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 cup olive oil
- In a food processor, add in the torn parsley (it is ok if there are stem in there), roughly chopped garlic, the red wine vinegar, kosher salt and freshly ground black pepper. Start to pulse the ingredients together until all the ingredients are finely minced.
- Next, turn the food processor in the on position and remove the middle to slowly stream in the olive oil. The consistency should be not too thin but not thick like pesto. Taste and re-season with salt and pepper if needed.
- This is perfect to spoon over steak, chicken or even shrimp or a fillet of fish.