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Espresso Chimichurri aka “Café de Olla Chimichurri”
Morgan Weeks
Pair with: Beef Picanha, Beef NY Strip, Bison Ribeye
Ingredients:
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1/2 cup fresh parsley, chopped
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1/4 cup fresh cilantro, chopped
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2 garlic cloves, minced
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1 tbsp coffee (freshly brewed, preferably strong)
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1/4 cup red wine vinegar
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1/2 cup olive oil
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1 tsp smoked paprika
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1/4 tsp red pepper flakes
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Salt and pepper to taste
Preparation:
In a bowl, combine the parsley, cilantro, garlic, and smoked paprika. Add the freshly brewed coffee, red wine vinegar, and olive oil. Mix well, then season with red pepper flakes, salt, and pepper. Stir until smooth, and refrigerate for at least 30 minutes. This rich and slightly smoky chimichurri pairs wonderfully with beef picanha, adding a depth of taste and a hint of coffee warmth.
