Mint Chimichurri
Chimichurri is believed to originate from Argentina- it’s the perfect partner for grilled steak. Tons of variations here but the usual suspects are fresh garden herbs, garlic, vinegar, olive oil, and chili flakes (which makes it more a version from Uruguay). Sometimes lemon and other aromatics like onion or shallots are added. Traditionally, parsley takes the cake for the herbs - but since my rockstar neighbor gifted me a bunch of fresh mint from her garden… I’m featuring MINT! This sauce already tingles the tastebuds - but making mint the star…dude. Try it out on flank steak, chicken, tacos, fish, tofu, scrambled eggs, or grilled veggies like asparagus, corn, or zucchini!
2-3 cloves garlic
1-2 cups fresh mint, packed
1-2 cups fresh parsley
1/2 cup fresh cilantro - I only added this because it was on it’s way out in the fridge
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon chili flakes
1/4 cup + a couple tablespoons olive oil