Chimichurri Grilling Marinade
photo by Love to Eat
- Ready In:
- 7hrs
- Ingredients:
- 14
- Yields:
-
1 marinade
- Serves:
- 1
ingredients
- 6 garlic cloves, peeled
- 1 cup packed fresh flat-leaf parsley (one bunch)
- 1 cup packed fresh cilantro (one bunch)
- 3 green onions
- 1⁄4 cup fresh oregano leaves
- 1 jalapeno, stem removed
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon smoked paprika
- 1 cup extra virgin olive oil
- 1⁄2 cup red wine vinegar
- 1⁄4 cup water
- 2 limes, juiced
directions
- Put all ingredients in food processor or blender to combine.
- Pour Chimichurri into 1 gallon ziplock bag, add meat, squeeze as much air as you can out of the bag, seal and refrigerate for 6-7 hours, turning occasionally.
- Remove the meat from the marinade (discard marinade). Bring meat to room temperature 20-30 minutes and then grill to your desired doneness.
- ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Born and raised in Florida I can always remember being in the kitchen or out near the grill when Mom and Dad were cooking, kinda like a hungry dog waiting for a scrap, LOL.
So anyways, I have always loved to cook, even when I was in the military I had hotplates and electric skillets in my dorm room, no chow hall for me thanks!!! Funny how many "friends" show up when they smelled home cooking!!
I enjoy cooking shows and get a lot of my ideas there. Also since I have discovered ZAAR I have gotten a lot of inspiration here.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
<style>body { background: url("http://www.microsoft.com/library/media/2057/uk/academia/images/studentzine/palm_tree.jpg");background-repeat: repeat; }</style>