This chimichurri recipe is out of this world! I adapted it from this recipe via Saveur magazine. The only thing I changed was the amount of oregano only because I am not the worlds biggest fan of oregano. You can do pretty much anything with this ridiculously good chimichurri– pan fry some fish with it, marinade your chicken with it, even roast vegetables with it! That is why I recommend doubling the recipe when you make it and leave it in your fridge for a weeks worth of freaking amazing chimichurri recipes. It is that good. Restaurant quality good.
This week, our whole family got together for dinner at my parents house and we made these chimichurri steak kabobs and devoured every bit of them! I am pretty sure it is one of those recipes that we will now cook on special occasions: my husbands birthday, the week leading up to Christmas with the family, when we throw big grilling parties. You get the picture. I look forward to trying this chimichurri on pretty much everything and sharing with you all how good each of them taste.
Ingredients: (serves 4)
- 1 packed cup fresh flat-leaf parsley leaves
- ¾ packed cup fresh cilantro leaves
- 1 tbsp. fresh oregano leaves
- ¼ cup red wine vinegar
- 6 cloves garlic
- ½ jalapeño, stemmed
- Salt and freshly ground white pepper
- ½ cup plus 2 tbsp. extra-virgin olive oil
- 4 6-8oz. filet mignons or beef tenderloin
- 12 (more or less) bamboo skewers
1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, red wine vinegar, and salt and pepper, to taste. Pulse until everything is coarsley chopped in there. Now, while pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.
2. Soak the bambo skewers in water for at least 30 minutes. This is to prevent them from catching on fire on the grill. You could use metal skewers to skip this step.
3. Cut the filets into large cubes, about 1 inch thick. Put them all in a large bowl. Season them with salt and pepper. Pour 3/4s of the chimichurri sauce over them and toss until they are all evenly coated (reserve the remaining chimichurri to top when they are cooked). Cover the bowl with saran wrap and put in the fridge to allow them to marinate for about 20 minutes or so.
4. After steak is marinated, thread all of the steak onto the bamboo skewers.
5. On a heated charcoal grill, place the skewers on the grill. Sear each side and allow the steak to cook to your liking. It shouldn’t take more than about 5-7 minutes for a medium cooked steak. Be careful not to overcook them–if you think they are still rare, they are probably done! Check a piece and see!
6. Remove from grill. Drizzle remaining chimichurri over the kebobs. Serve immediately!