½ cup chopped cilantro*
¼ cup chopped parsley
1 Tbsp chopped oregano
3 garlic cloves, minced
1 fresno pepper or red jalapeño
1 shallot, minced
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tsp kosher salt, plus more to taste
*For those who don’t care for cilantro, substitute for more parsley, or try mint or whatever fresh herbs you have on hand really!
We used a really beautifully marbled beef chuck here, but skirt steaks are lovely, or skip the meat all together and dress grilled zucchini planks or roasted new potatoes with the chimichurri!
Corn and Sungold Tomato Salad
1 pint halved sungold tomatoes
2 ears corn, roasted and shaved off the cob
½ red onion, thinly sliced
¼ cup fetina cheese*
*Feta works great in this too, but since our own Shepherd’s Manor Creamery recently won a gold medal for their fetina, we had to try it!
Combine the chimichurri ingredients, setting aside ½ cup for salad dressing. Combine sauce with steak and marinate for at least 3 hours, covered and chilled. If using vegetables instead of steak, prepare veggies to your liking and dress while still warm.
Meanwhile, toss corn and tomato salad ingredients with ¼ cup of reserved dressing and set aside.
Remove steak from fridge, pat dry, and grill to taste. Let the meat rest before carving, dress with remaining ¼ cup sauce, and serve.