The weather is beautiful . This past Memorial Day weekend was full of sunshine and grill born recipes. In the mood for plating and food that reflected the vibrancy of the impending summer I made a zesty Chimichurri to pair with flank steak.

Chimichurri is an uncooked sauce used both for marinades and as a complement to grilled meat when served. It has Latin origins and is traditionally made with finely chopped parsley, garlic, olive oil, oregano and red wine vinegar. I incorporated a few more influences to bring out the flavors of the sauce as well as the smokiness from the steak. This recipe can be used as a marinade or serving sauce to add to finished grilled meats. It can last in the fridge for 5 – 7 days.

Avocado Oil:

Avocado oil has a lighter taste than olive oil. It has some grassy notes and a smoother texture allowing sauces like chimichurri to blend well.

Champagne Vinegar:

Call me “bougie” but Champagne makes everything better; a rough post work day, a date night, brunch, even chimichurri. Unlike other vinegar, champagne vinegar has a lighter body and less tartness. Its a great finisher for sauces that require no heat. Because its made from the same grapes that are used for sparkling wines, Chardonnay and Pinot Noir it has a fresh and crisp taste; creating a marriage for sharper flavors without overpowering the other ingredients.

Cilantro:

The close relative of parsley. The brother from another mother in the green herb family. So close, that in a rush, I’ve made a rookie mistake of grabbing one for the other at the grocery store. Cilantro has an aromatic, warm and spicy flavor and elevates fresh ingredients as well as citrus.

Lime:

Limes are another great enhancer for fresh sauces and ingredients. Its bitterness is subtle and piney, creating another dimension in this chimichurri ‘s flavor profile. Putting some zing in that thing. It also has tenderizing properties making it useful as a marinade.

Ingredients:

• Cilantro (½ cup)

• Parsley (½ cup)

• Garlic (3 cloves)

• Basil (1/2 teaspoon)

• Oregano (1/2 teaspoon)

• Red Pepper Flakes (1/2 teaspoon)

• Chili pepper (1, small to medium)

• Avocado Oil (1/3 cup)

• Champagne Vinegar (2 tablespoons)

• Lime Juice (1 teaspoon)

Instructions:

1. Finely chop cilantro, parsley, basil, oregano, garlic, chili pepper and blend. (I used a food processor to quickly combine these ingredients and skip chopping. )
2. Mix in avocado oil, champagne vinegar, lime juice, and red pepper flakes. Serve or refrigerate.