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Jeff’s Chimichurri Recipe

This chimichurri recipe was originally created to go with my smoked picanha but it is also amazing on salmon, chicken, steaks and even vegetables.

Ingredients

Units Scale
  • 1/2 cup olive oil
  • 2 TBS red wine vinegar
  • 2 TBS orange juice (fresh squeezed is best)
  • 1 TBS orange zest
  • 1/2 cup flat leaf parsley, chopped
  • 1/2 cup cilantro, chopped
  • 2 cloves garlic, minced (roughly 2 teaspoons)
  • 1 teaspoon red pepper flakes
  • 1 TBS Jeff’s Texas style rub
  • Pinch of salt (to taste)

Instructions

  1. Add oil, vinegar and orange juice + zest to a small bowl.
  2. Using a sharp knife, chop parsley and cilantro (not too fine) and add to bowl.
  3. Add Jeff's Texas style rub, minced garlic, and pepper flakes
  4. Stir in a pinch of salt and taste. Add more, a pinch at a time until it is perfect for you.
  5. Place chimichurri in the fridge for several hours if possible to allow the ingredients to come together. (I recommend making this a day ahead of time if possible).
  6. Remove the chimichurri from the fridge about 30 minutes before you want to serve it to allow it to come to room temperature.
  7. Enjoy!

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