Chimichurri

Mangia Chimichurri

 

Argentinians eat chimichurri like Dan eats everything… constantly.

 

Chimichurri

Ingredients:

1/3 cup olive oil (or try coconut oil as a tasty alternative)

1/2 cup parsley, chopped

1 tablespoon balsamic vinegar

2 clove garlic, chopped

3 Tbs. Mangia Cajun Dry Rub

Salt

1 1/2 pounds flank steak or tri-tip

Instructions:

45 minutes before serving, rub the steak liberally with Mangia dry rub and place in the refrigerator.

Chop parsley and garlic together until finely chopped

Heat grill to high. Combine the garlic, parsley, oil, vinegar, and a pinch teaspoon salt; set aside.

Grill the steak, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes before slicing.

Serve the steak with the sauce, and the secret to chimichurri is not frugality, so go crazy.

Leave a Reply

Chimichurri

Mangia Chimichurri

 

Argentinians eat chimichurri like Dan eats everything… constantly.

 

Chimichurri

Ingredients:

1/3 cup olive oil (or try coconut oil as a tasty alternative)

1/2 cup parsley, chopped

1 tablespoon balsamic vinegar

2 clove garlic, chopped

3 Tbs. Mangia Cajun Dry Rub

Salt

1 1/2 pounds flank steak or tri-tip

Instructions:

45 minutes before serving, rub the steak liberally with Mangia dry rub and place in the refrigerator.

Chop parsley and garlic together until finely chopped

Heat grill to high. Combine the garlic, parsley, oil, vinegar, and a pinch teaspoon salt; set aside.

Grill the steak, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes before slicing.

Serve the steak with the sauce, and the secret to chimichurri is not frugality, so go crazy.

Leave a Reply

Chimichurri

Mangia Chimichurri

 

Argentinians eat chimichurri like Dan eats everything… constantly.

 

Chimichurri

Ingredients:

1/3 cup olive oil (or try coconut oil as a tasty alternative)

1/2 cup parsley, chopped

1 tablespoon balsamic vinegar

2 clove garlic, chopped

3 Tbs. Mangia Cajun Dry Rub

Salt

1 1/2 pounds flank steak or tri-tip

Instructions:

45 minutes before serving, rub the steak liberally with Mangia dry rub and place in the refrigerator.

Chop parsley and garlic together until finely chopped

Heat grill to high. Combine the garlic, parsley, oil, vinegar, and a pinch teaspoon salt; set aside.

Grill the steak, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes before slicing.

Serve the steak with the sauce, and the secret to chimichurri is not frugality, so go crazy.

Leave a Reply