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Charcoal Smoked Chimichurri Sauce
Morgan Weeks
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.
