I first made a variation of this dish with Emeril Lagasse on his television show. Since the show aired, I've prepared several variations of this chimichurri sauce depending on what I had in season and growing in our garden. It's ALWAYS delicious (and another win- my husband LOVES it!) We think it's the best one out there! Enjoy this chimichurri sauce on everything from chicken to steak.
You can even serve it over veggies or some seafood. It's an amazing, tasty all-purpose sauce.
Serves 4-6
1 cup fresh, flat-leaf parsley, packed
1 cup fresh cilantro, packed
1/3 cup fresh basil leaves, packed
1 tablespoon fresh oregano leaves
1 tablespoon fresh mint
2 tablespoons garlic, roughly chopped
2 tablespoons shallots, roughly chopped
2/3 cup extra virgin olive oil
1/2 cup sherry wine vinegar
1/4 cup fresh lemon juice
1/2 cup freshly squeezed orange juice
2 teaspoons sea salt
3/4 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper flakes
1 1/2 to 2 pounds boneless, skinless chicken breasts or 1 flat iron steak (1 3/4 to 2 pounds)
Add parsley, cilantro, basil, oregano, mint, garlic and shallots to a food processor and pulse until chopped. Add olive oil, sherry wine vinegar, lemon juice, orange juice, salt, black pepper and red pepper to mixture. Pulse until well blended, but do not puree. Remove 1 cup of the chimichurri sauce from food processor and transfer to a glass or other non-reactive bowl (reserve for dipping sauce). Cover and leave at room temperature (you can keep it out of the refrigerator for up to 6 hours).
Place chicken or steak in a plastic resealable storage bag or other non-reactive container. Add the remaining chimichurri sauce from the food processor. Cover and refrigerate the chicken or steak for at least 2 hours but not more than one day.
Preheat grill to medium heat. Once meat has finished marinating, brush off excess chimichurri sauce and place meat on hot grill. Grill until fully cooked for chicken, or to desired wellness for steak.
Use reserved chimichurri as a dipping sauce.