Prep 20 mins
Cook 0 mins
If you like lime, parsley and garlic you'll love this tangy sauce for any type of meat, fish or chicken - I even tried it on pork and it was yummy. I use Via Nueva brand lemon salt (Sal Con Limon) and just love it on almost everything. You can order it online at vianueva.com using paypal. I save the Chimichurri sauce in a jar with a tight fitting lid for up to 2 weeks, thats all its ever lasted before being eaten. Fresh squeezed limes add alot to the flavor. You can use less olive oil too.
- 1 bunch fresh flat leaf parsley, chopped
- 1 cup olive oil
- 1⁄3 cup fresh lime juice
- 2 tablespoons white vinegar
- 6 garlic cloves, chopped
- 1 shallot, chopped
- 1 teaspoon salt (I use lemon salt, Sal Con Limon)
- 1⁄2 teaspoon black pepper or 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.
- Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef.
- Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping.
This is a very good combination of flavors, but a 1 hour marinade didn't impart enough flavor to the chicken's meat and the parsley lost flavor as the chicken baked. (I don't like to grill skin on chicken because it catches fire to often). When my 16yo gave me his comments he suggested putting it under the skin or injecting it into the meat. I think it would be superb that way.