Oldies_joemare_bd

by sdebrango

about 1 year ago

This recipe was entered in the contest for Your Best Arugula Recipe.


I made this chimichurri for flank steak and although arugula is not traditionally used it's delicious and the arugula gives it a peppery bite. I used it to marinade the steak and also served on the steak. In the original recipe that I developed the steak is marinaded in the chimichurri and then the remainder is mixed with mayonaise as a condiment.

Makes Approximately 1 cup

  • 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
  • 1/2 cup baby arugula finely chopped (by hand or use food processor)
  • 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
  • 1/4 teaspoon teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup + 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste

You can either make this by hand or in the food processor. By hand finely chop the parsley and arugula, mince the garlic place in a mixing bowl and add the remainder of the ingredients. Stir to combine. In the processor add everything and pulse until its ground but not pulverized I pulsed it 4-5 times.

Edamam

Nutrition Info:

PER SERVING:

  • 279 calories
  • 28g total fat
  • 4g saturated fat
  • 0mg cholesterol
  • 40mg sodium
  • 7g carbohydrate (2g dietary fiber, 1g sugar)
  • 3g protein
2 Comments Add a Comment
  • Sara_lorikeets

    hardlikearmour says: I love your take on chimichurri! The arugula is a genius addition.

    about 1 year ago Reply to this »
  • Oldies_joemare_bd

    sdebrango says: Thank you so much, it really does work so well with it.

    about 1 year ago

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