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Chimichurri wasn’t something my husband and I ever had before moving to South Florida after college. But we quickly fell in love with it. Now, I usually prefer a little steak with my chimichurri. I pile the stuff on every bite.
Any time we’d go to a restaurant and see a menu item with chimichurri on it, one of us would inevitably try it. In the process of trying them, we learned that not all chimichurri is created equal. Some chimicurri sauces are SUPER disappointing and lack flavor.
I once bought a jar of it at Publix, hoping for the best. It was not good. Not at all.
When I found this recipe, I was really excited to try it. It’s a little different than a more traditional chimichurri. After I made it the first time, my husband decreed that no steaks will ever be made in our house again without this stuff on it. And I wholeheartedly agreed.
This stuff is delicious. And I like that it’s not too liquidy and runny. It’s so fresh and chunky.
So without further adieu, here’s the recipe.Print
A twist on Chimichurri, this version is easy to make and has a kick with pepperoncinis.
- 1 cup fresh Italian parsley, chopped
- 1 12 oz jar pepperoncini peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
I season the steak with McCormicks Grill Mates Montreal Steak seasoning before grilling. I add the chimichurri after the steak is cooked.
Modified from Publix Apron’s simple meals