Now, the reason I'm calling this "rustic chimichurri" is that while we followed a recipe, I may or may not be on vacation in a location with no access to a food processor (see below):
So, this is the version we made (from Emeril). The main difference is that we didn't have a food processor and instead used our own little hands, resulting in a less smooth, more rustic finish which I personally liked. In addition, we didn't marinate the steak because we didn't have skirt steak, we used it as a (substantial) garnish. It made a lot, so we're freezing some to marinate something in the future.
This is based on Emeril's recipe, but includes our modifications:
- 1 cup extra-virgin olive oil
- 1 cup sherry wine vinegar (originally 2/3)
- 4 tablespoons lemon juice (originally was 2)
- 1 cup chopped flat-leaf parsley (we used curly)
- 4 tablespoons chopped fresh basil leaves (1 vacuum package)
- 1 tablespoon chopped fresh oregano leaves (we used dried)
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3/4 teaspoon fresh cracked black pepper (originally 1/4)
- 1 teaspoon kosher salt (originally 1/2)
- 1/4 teaspoon crushed red pepper
Now, if you have a flat type of steak (which we didn't) you could marinate it, which we did not. We ARE planning to use it as a chicken marinade soon, though, and tofu would also be really good. Whatever you do decide to do with it, I guarantee deliciousness!
OK people, go nuts!