This recipe for green chimichurri steak is a fresh take on an Argentinian classic. The meal is made from a blend of fresh parsley, mint and oregano leaves along with a hint of olive oil and red wine vinegar. This marinade is also blended with crushed red pepper flakes and garlic cloves that add a hint of spice to its flavoring.
Once mixed in a food processor, the sauce is added to a plastic bag, where it is combined with fresh meat and left to marinade for at least four hours. When your meat is ready to grill, this marinade will add to its flavor, giving it a taste that is both exotic and delicious. As consumers become more conscious of meat-free meal options, chefs and retailers are looking for new ways to market traditional dinner recipes.
Looking to foreign cuisine for its inspiration inspiration, this recipe replaces unhealthy garnishes with ingredients that are fresh, organic and flavorful.