one of my favourite things about summer is having an abundence of herbs at my finger tips. it is so much better to pick your own fresh herbs then buy the prepackaged ones at the grocery store. however, when the herbs begin to look a little wild it is time to make two things: pesto or chimichurri. instead of keeping things classic and using red wine vinegar i incorported a mix of cambria wine's pinot noir & balsamic vinegar. i much prefer the sophisticated flavour of these two ingredients in comparison to red wine vinegar. while i used it as a dressing on the freshly grilled steak, chimichurri works as an amazing marinade for steaks and chicken! i am marinating chicken thighs in the fridge as i type this. so don't let all those fresh herbs go to waste this summer! whip up some fresh chimichurri & keep a jar at your finger tips in the fridge all summer long.
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh oregano, roughly chopped
- 2 cups fresh parsley, roughly chopped
- 2 cloves fresh garlic, roughly chopped
- 1 shallot, chopped
- 1 teaspoon red pepper flakes (optional)
- 3/4 cup extra virgin olive oil
- 2 tablespoons cambria wine's pinot noir
- 2 tablespoon balsamic vinegar
- salt & pepper, to taste
- 2 sirloin or rib eye steaks
- in a food processor add the clinatro, oregano, parsley, garlic, shallot and red pepper flakes. pulse 3-4 times.
- add the olive oil, pinot noir, balsamic vinegar, salt & pepper. blend until desired consistency is reached. set aside while you prepare the steaks.
- season steaks with salt and pepper. grill to rare/medium rare & let rest for 5 minutes.
- thinly slice each steak and generously pour over the chimichurri sauce.
- enjoy along side a glass of cambria wine's pinot noir!
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