It’s summertime! If you’re anything like me, that means one thing: grilling season. Nothing beats that fresh, smoky, char broiled flavor. From keeping it simple with burgers and brats, to elevating a nice ribeye, everything is just a little better fresh off the grill and enjoyed outside. Preferably off a paper plate and standing up.
When it comes to grilling, I’m always trying to kick things up a notch (and impress my friends), and a great way to do that is with a unique sauce or condiment. We often get so caught up with marinades and getting nice grill marks, we forget about what else hits the plate.
I found myself at the first BBQ of the season this past weekend. When my friend told me he was bringing some marinated flank steaks, I knew we needed something bright and punchy to complement those rich flavors. My mind immediately jumped to whipping up a chimichurri. Chimichurri is a rich, vibrant, herby condiment from Argentina. Typically made with fresh parsley and high-quality olive oil, often including garlic, vinegar, or other acids like citrus. The result is a bright, herbaceous, and tangy flavor perfect for summertime steaks.
Like any other simple recipe, I encourage you to look at it as a blank canvas. In this case, I knew I had some things burning a hole in my cabinet that could bring this to the next level. After some digging and deliberation, I landed on adding one of my favorite summertime flavors, sun-dried tomatoes. I knew the intense burst of sweet, tart, and savory flavors would battle against the fresh herbs in the best way possible.
If there’s any recipe you add to your steak night, let it be this one. Based on the below pic, my friends loved it and I think yours will too.
Sun Dried Tomato Chimichurri
Yield: 2 servings
Prep time: 15 minutes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
1/2 cup fresh parsley, finely chopped
1/4 cup sun dried tomatoes, chopped
2 cloves garlic, finely chopped
Salt and pepper to taste
- In a medium mixing bowl, whisk together oil and vinegar, season with salt and pepper.
- Whisk in Italian seasoning.
- Add minced garlic, chopped parsley, and sun-dried tomatoes and continue to combine.
- Adjust salt and pepper as needed.
Do you love grilling as much as we do? For more ways to spice up your BBQs check out our Korean BBQ on the Grill Class, where you’ll work hands-on with professional chefs. We’ll show you new ways to expand your grill skills to include seafood, sides, and condiments.
