I’ve had a beef/steak craving for a while and picked up a couple of rib steaks (cap off), as well as a tray of pork chops, also on sale this week, with a plan to barbecue. Unfortunately, with Friday and Saturday’s rain and thunderstorms, it took a post-supper lull on Saturday before I could finally throw a few things on the grill.
There’s nothing like chimichurri to dress a bbq’d steak or pork chops. I’ve used cilantro, mint and parsley to make it, in the past, but this batch just used mint and parsley. And for a veggie side … steamed artichokes with a chipotle yum yum sauce (leftovers) to dip into. I’ll share the pictures in a separate post
Mint Chimichurri – makes about 2/3 of a cup
2-3 cloves garlic, chopped (about 2 teaspoons)
1 cup fresh mint (spearmint) leaves, packed
1 cup fresh Italian parsley leaves, packed
2 tbsp red wine vinegar
1/2 tsp Kosher or coarse sea salt
1/4 tsp red pepper flakes
6 tbsp olive oil**
** I used extra virgin olive oil since that’s all I had.
Place garlic in the bowl of a food processor and pulse several times until finely chopped. Add the mint and parsley leaves and pulse until finely chopped.
In a medium sized bowl, add the vinegar, salt, and red pepper flakes and stir until the salt has dissolved. Add the mint-parsley mixture and stir until well mixed. Stir in the olive oil.
Transfer to a glass jar, seal and refrigerate. The chimichurri will keep for several days in the refrigerator.
Perfect to serve over steak, lamb or even roasted potatoes!
Steak, potatoes and mint chimichurri – I put the chimichurri on the potatoes for visual contrast though it’s generally served on top of your grilled meat.
Dessert was a couple of large cream puffs filled with chocolate Chantilly cream
Mixed bbq grill – Rib steak, Yukon gold potatoes, a package of hot dogs and a couple of pork chops