We have a few pots on our deck for herbs and pepper plants, and my oregano and sage are going a bit bananas. We had picked up a couple steaks from the butchers and I was trying to think of a way to incorporate at least some herbs. I thought of a butter, but that wouldn’t use enough. Then chimichurri came to mind! A quick look at recipes and although the main ingredient is parsley, it would use up some of the oregano.
The recipes out there are very similar, and I settled on one from Cafe Delites. I had to pick up parsley and while wandering around the produce section, my eyes and heart were captured by the most amazing anaheim peppers (and poblanos – but that’s a different recipe later this week). Usually chimichurri uses red chilies, but I couldn’t resist the anaheims. They aren’t spicy in any way, so it is all about the flavor for me.
Even though there is a large quantity of parsley in the chimichurri, it was the garlic that really stood out. I drowned my steak in the sauce and the warm steak soaked up the garlic infused oil, making each bite heavenly.
And I used up some of the oregano!
- 1 large bunch italian parsley
- 4-6 cloves garlic
- 4-5 stalks fresh oregano
- 1 anaheim pepper (roasted and deskinned)
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- Finely chop the herbs, garlic, and anaheim pepper. Mix all ingredients in a bowl. Set in fridge until needed.