Chimichurri

I first had chimichurri sauce at LaLa's on Melrose. It was love at first bite. The freshness from the herbs and the heat from the garlic is just so delicious. Since it's not convenient for me to head to LaLa's everytime I want some, I make my own. It's super simple, especially if you have a mini food processor or blender. I serve it on flank steak with garlic mashed potatoes.

Mmmmmmm....just looking at the picture makes me want to go home and make more.

Chimichurri Sauce

by Bon Appetit

ingredients

1/2 cup red wine vinegar

1 teaspoon kosher salt plus more

3–4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped (I left this out and add a little crushed red pepper)

2 cups minced fresh cilantro

1 cup minced fresh flat-leaf parsley

1/3 cup finely chopped fresh oregano

3/4 cup extra-virgin olive oil

directions

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

The finish:
Spoon reserved sauce over the grilled meat.

In other news, my hubby and I are signed up for our first 5K in November. I can't wait.