chim chimichuri... chim chim chimichuri ... chim chim cheroo?

What a flavorful dish and so easy to do ... (Mary Poppins please get out of my head)

A recent trip to SAMBA in Las Vegas reignited my love for this Argentinian marinade. If you aren't familiar with it, chimichuri is a parsley/garlic based mixture, and makes for a very flavorful meat marinade, or topping for toasted bread. It's also a perfect dip for shrimp and even grilled chicken.

Yum!

INGREDIENTS:

1 bunch parsley

8 cloves garlic

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 of a red onion, diced

lemon juice / salt / pepper to taste

it's easiest to make in a food processor. Puree the parsley, then add the remaining ingredients and chop. I marinated flank steak in a ziploc bag with half of the marinade, and reserved the other half for a dip/topping.

Serve with other south of the border side dishes like:

black beans

garlic toast

plantains

yams

Pair with Argentinian red wine and a side salad for a crowd-pleasing meal.

SALUD!