Charcoal Smoked Chimichurri Sauce

Pairs perfectly with:

Beef Ribeye

Beef Outside Skirt

Beef Hanger Steak

Ingredients:

• 1 cup fresh parsley, chopped
  
• 1/4 cup fresh oregano, chopped
  
• 3 garlic cloves, minced
  
• 1/4 cup red wine vinegar
  
• 1/2 cup olive oil
  
• 1/4 tsp red pepper flakes
  
• Salt and pepper to taste
  
• Hot charcoal (to infuse smoke)
  

Preparation:
In a bowl, combine the parsley, oregano, and garlic. Add the red wine vinegar and olive oil. Mix well, then season with red pepper flakes, salt, and pepper. Now, for the smoky flavor: heat some charcoal until it’s glowing, then place it in a small metal bowl. Put the metal bowl inside the chimichurri bowl, and wrap the entire bowl tightly with plastic wrap. Allow the smoke to infuse into the sauce for about 5-10 minutes. Stir and refrigerate for 30 minutes before serving. Drizzle generously over a perfectly grilled ribeye steak.