CHIMICHURRI: PUMP UP THE FLAVOR

We dont have steak very much so this is something I have wanted to try for a while and it just seems to go so good with beef. It's chimichurri. It's an Argentina creation. And wow is it ever fabulous. After tasting it, it really has so many applications. So dont be like me and think of only beef. I did use it for my Argentina flat bread, here. Goes so well with beans!

The beans above are Italian flatbeans from my garden. They are hard to find but they seem to be making there way back to the market. I boil them and drain them. Then I saute them with olive oil and minced garlic.

There are so many different ideas for chimichurii out there so use what you want.

Chimichurri
Lori's Lipsmacking Goodness

5 garlic cloves
1 jalapeno
s and p to taste
1 cup fresh parsley
2 tablespoons of oregano, fresh
2 limes juiced
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar

Use fresh herbs for this lovely sauce. Place jalapeno and garlic in processor or blender until finely minced. Add remainder of ingredients except for olive oil. Drizzle in olive oil once other ingredients have been processed thoroughly.

The nice thing about this sauce is that it freezes very well.