
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Sometimes, it’s fun to stand in the kitchen for hours burying yourself in dirty pots, expensive ingredients and complicated techniques. And sometimes you just want to make something quick and easy, that is as delicious and impressive as an elaborate recipe, but with a fraction of the work. If you though making fire-roasted salsa was easy, you’re gunna love Chimichurri.
In it’s basic form, Chimichurri is an assortment of different herbs, a light hint of chili and a pretty big whack of garlic all bound with olive oil – no cooking required. Because you use at least 3-4 different herbs, it has a great complexity of flavor despite being so basic to create.
I love serving Chimi with lamb and beef cuts like tri-tip, but it goes great with just about any kind of steak, particularly if you’re looking for a fresher option to heavy and dense creamy sauces (hey, we can’t mainline Bernaise all the time, right?). It keeps for a while in the fridge, just make sure you add enough oil to keep the herbs covered.
All you need is a food processor or stick blender with an attachment, recipe after the pics.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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