No, I’m serious. This stuff is good on everything. Eggs. Vegetables. Meat. Salad. Bread. Add to that endorcement, three more blazingly good reasons to make it: it’s cheap, it’s quick, it’s good for you (just don’t use too much oil). We made this yesterday for dinner…and then put it on our eggs this morning, on our salad this afternoon and maybe, some on dinner? Way better for you than a mayo based sauce, chimichurri is bright and full of flavor. Just what you want for those barely cooked summer meals, right?
This was inspired by this weeks Food Matters Project recipe choice: Mixed Grill with Chimichurri. You can see that recipe on Lexi’s Kitchen. Ours was a tad different.
It’s been pretty warm this week, and I’m going to let you in on a semi-secret. Yurts are MUCH easier to heat than to cool. Especially when your yurt is in the full sun. All.day. But it’s worth it in the winter months…. Or, so we keep reminding ourselves.
Can you say greenhouse? Whew!
So on Sunday, we spent the warm hours cutting down dead trees in the woods and taking a walk in the shade. When we got back to the yurt, it was still pretty warm inside, but we were hungry. Enter our outside grill (where it was cool), and a quick run inside to make the chimichurri. Oh, and wine.
We grilled venison steak, a half of pastured duck from Weathertop Farms in Check, some whole okra (frozen, defrosted before grilling) and corn. The duck we saved for our lunch today, the rest was gone in a flash. All smothered in chimichurri.
Our Chimichurri:
Big handful of crisp, flat leaf parsley. Small handful of fuzzy, fresh mint. Five or six twirls of garlic scapes.
All into the food processor with a few glugs of olive oil and a sprinkle or two of kosher salt, crushed red pepper flakes and fresh ground pepper. A few zizzzzes of the food processor, and whala, you have your chimichurri!
Spoon the extra into a glass, cover with foil or plastic wrap and keep in the fridge for your next meal.
PS. Someone please tell Mike to stop referring to it as chimichanga sauce? 
Glad you liked it Erin! My friend kept asking me last week what I was going to fill my chimichunga with!
Haha, Lexi — glad to know I’m not alone in the chimichanga boat!
oh, i bet this went so well with the gaminess of venison and duck!
It REALLY did…and then my second favorite use so far was grilled cabbage and cauliflower that had been tossed in lemon juice, olive oil and S/P…and I might have mixed the chimichurri up with a little mayo. It was sooo good.
I’ve never made Okra like that before! Were they crisp or soft and gummy?
I know! Us either…and I was dubious, since we had defrosted the frozen okra the day before for something else, and threw these on the grill as a last minute addition…basically the worst case scenario. We tossed them with a little olive oil and salt before grilling on a hot fire, and while they weren’t CRISPY, they were by no means gummy (or slimy, like okra can be). I went into my first bite with eyebrows raised, totally doubting…and it was a “mmmmm” and grab more type result. Highly, highly recommend!