Chimichurri is hands down one of my favorite condiments to serve with red meat. It is packed full of flavor and brings a fresh punch of garlic and herbs.
Chimichurri recipes are super wide and varied, using all kinds of ingredients. This recipe is a super simple blended version, meaning that it can be knocked out in less than 5 minutes-Without sacrificing on taste.
What you will need
1/2 cup Italian parsley
2 cloves minced garlic
2 Tablespoons fresh oregano
1 Tablespoon red wine vinegar/li>
5 Tablespoons olive oil
Salt and pepper to taste
1/2 Tablespoon red pepper flakes
Method
1. Add all ingredients, except red pepper flakes together and blend with a stick blender until roughly combined
2. Sprinkle over pepper flakes and serve with your favorite red meat.
Smoked wings are always on my list when it comes to cooking for a crowd. Here is my recipe for a simple, but super delicious chicken wing, smoked on the new Asmoke Essentials Pellet Grill.
This recipe is a play on two Cuban sandwiches- the Cubano and the Pan Con Bistec. While it is inspired by these sandwiches, it loses some of it’s traditional elements by replacing the Pan Cubano (Cuban sandwich bread) with Ciabatta.
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