Homemade Chimichurri Sauce

Hmm…if there’s one thing Husband and I can’t get enough of, it’s cilantro. This cilantro and parsley heavy sauce is therefore, our favorite. I had it for the first time at Bonefish Grill and ever since then have always hunted it out whenever I was at a restaurant that offered it. While I was surfing Pinterest, I found this recipe from How Sweet It Is for a Garlic Brown Sugar Flank Steak with Chimichurri and was on my way to the grocery store with recipe in hand before the ink had time to dry on the paper. While I did make the flank steak (which was quite tasty), the real star of the meal was the chimichurri, so that’s what I’m sharing with you in this post! It’s pretty easy to make and goes great on a variety of things (as Husband and I adequately tested at dinner).

Ingredients

• 1 cup fresh cilantro
• 2/3 cup fresh parsley
• 1/4 cup fresh oregano
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2/3 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain.

2. Add in the vinegar and pulse once more.

3. With the processor going, stream in the olive oil and mix until just combined.

4. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.

5. Store sealed in the fridge for up to a week or so.

Beef Teriyaki Skewers

While mine aren’t nearly as pretty as those from OUR KrAzy kItChEn, these beef teriyaki skewers were outstanding. I’ve never really been able to nail the sweet sauce paired with meat before, but this one was easy- it just took some vigilance while the sauce was heating to make sure it didn’t burn as sugary sauces tend to do…not that I would know from personal experience, this is all hearsay of course. Since I’m currently home alone with the baby, I did mine on an indoor George Foreman grill- hence, I suspect, the lower aesthetic appeal than those done on a real grill. Regardless of what kitchen gear you use to make them, these will likely be a house favorite. I suggest keeping some of the sauce in a separate bowl for dipping once you finally get to nom on these- it’s so tasty, it’s worth having a little extra around.

Ingredients:

• 1 flank steak
• 16 bbq skewers
• 2 tsp sesame oil
• salt & pepper
• cilantro
• sesame seeds (*This wasn’t listed in the original ingredients list- hence the reason mine don’t have any on them. It was only mentioned later in the original recipe instructions.)

Teriyaki Glaze

• 1 cup soy sauce
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1 Tbsp mirin
• 1 Tbsp garlic, minced
• 1 tsp ginger, minced
• 1 Tbsp cornstarch
• 1/4 cup cold water

If you are using bamboo skewers, soak them in water for at least 30 minutes.

1. Start your grill for medium heat (300-350f).  In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes.  Stir frequently and keep an eye on your heat.  Sugary sweet sauces like this will burn quickly if your temps get away from you.

2. Stir together the corn starch and water and stir into the teriyaki mixture.  Simmer another 5-7 minutes.  Remove from heat.

3. Bring the grill heat up to 400f.  Slice the steak across the grain in 1/4″ strips.

4. Brush on sesame oil; season with salt and pepper.

5. Thread the steak onto the skewers in a weaving fashion.  Grill for 2 1/2 minutes then flip.

6. Grill another 2 1/2 minutes and flip again.  Brush the top with some of the teriyaki glaze and cook for 2 more minutes.

7. Flip, brush with glaze and cook for a final 2 minutes.8. Remove, sprinkle with sesame seeds and cilantro.