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Some say a great steak doesn’t need anything. But have those people tried chimichurri? Originating in Argentina, the key to this fabulous green condiment is fresh herbs that are hand cut. It also doubles as a marinade. And not only is chimichurri fantastic on a ribeye, it’s also great on a roast chicken, roasted vegetables, fried eggs, and even as a salad dressing. Matt Craven is a big fan of chimichurri and you’ll often see it on his steaks. This specific recipe would be ideal for the garlic lover, as it contains an entire head of roasted garlic.
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Recipe from Matt Craven of @full.curl.media on Instagram
Learn more about the Yoder Smokers Loaded Wichita
INGREDIENTS
- 1 bunch Cilantro
- 1 bunch Parsley
- 1 head of Roasted Garlic
- 1 shallot
- 1/3 cup Red Wine Vinegar
- 1/3 cup extra virgin olive oil (we often substitute with Chosen Avocado Oil)
INSTRUCTIONS
- Mince shallot, parsley and cilantro and set to the side.
- Squeeze roasted garlic into a mixing bowl and crush with a fork until a paste is made.
- Add red wine vinegar and olive oil to the bowl and mix until the garlic is well infused.
- Add your minced shallot, parsley and cilantro and stir in till well combined.
- Top your steaks, seafood, pork or about anything you want!
Some say a great steak doesn’t need anything. But have those people tried chimichurri? Originating in Argentina, the key to this fabulous green condiment is fresh herbs that are hand cut. It also doubles as a marinade. And not only is chimichurri fantastic on a ribeye, it’s also great on a roast chicken, roasted vegetables, fried eggs, and even as a salad dressing. Matt Craven is a big fan of chimichurri and you’ll often see it on his steaks. This specific recipe would be ideal for the garlic lover, as it contains an entire head of roasted garlic.
—
Recipe from Matt Craven of @full.curl.media on Instagram
Learn more about the Yoder Smokers Loaded Wichita
INGREDIENTS
- 1 bunch Cilantro
- 1 bunch Parsley
- 1 head of Roasted Garlic
- 1 shallot
- 1/3 cup Red Wine Vinegar
- 1/3 cup extra virgin olive oil (we often substitute with Chosen Avocado Oil)
INSTRUCTIONS
- Mince shallot, parsley and cilantro and set to the side.
- Squeeze roasted garlic into a mixing bowl and crush with a fork until a paste is made.
- Add red wine vinegar and olive oil to the bowl and mix until the garlic is well infused.
- Add your minced shallot, parsley and cilantro and stir in till well combined.
- Top your steaks, seafood, pork or about anything you want!
