We are going to make 3 different styles of chimichurri to brighten up some nice steaks. The original version is simply beautiful but why not try to make it better.
Let’s make a spicy one with a nice afterburn and a jalapeño and cheese version to make it interesting.
- Half a cup of chopped parsley
- 3 cloves of garlic
- 1/2 cup of extra virgin olive oil
- 2 tbsp of red wine vinegar
- 3 tsp of dry oregano
- salt and ground black pepper to taste
- All of the above ingredients
- 6 sundried and marinated tomatoes
- 1 chipotle pepper in adobo sauce
- 1/2 red hot chili pepper
- juice of half a lime
- All the ingredients for the classic chimichurri
- a tbsp of pickled jalapeño
- 75 gram of English Cheddar
- Chop the garlic, sprinkle on some salt and use the top of your knife to work it into a paste.
- Put it in a bowl with the parsley, the olive oil, red wine vinegar, oregano, and add some salt and pepper by taste.
- Mix it all up and you’re done.
- For the spicy version, you start with the classic chimichurri.
- Add some chopped sun-dried tomato, chipotle pepper, and the half chili pepper. Now add the lime juice to brighten it up.
- Again, start with the classic one.
- Then we add some chopped pickled jalapeño with the grated English cheddar.
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BBQ gear used
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