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My husband and I get our beef from a small, local farmer and we do a fair amount of grilling. One of the perks of living in the south is that I can grill in January. (Okay, well, my HUSBAND can grill in January!) I like to find unique marinades and sauces that will compliment the bold flavor of a grilled grass fed steak and this Chimichurri dipping sauce and marinade looked like a great blend of fresh flavors. I found the recipe in the Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill cookbook that I got for my husband for Christmas. It was originally used with kabobs but I was too lazy to cut the steak up into cubes. Yes, that is how lazy I get some days!
Chimichurri is often served in Latin American countries to accompany grilled meats. It can be used with fish, chicken, lamb, beef or whatever you happen to be grilling. I think it would probably go great with grilled veggies as well but you may want to play around with it. Use half the Chimichurri to marinade your food in for several hours prior to cooking. Then, use the remaining Chimichurri as a sauce to dip your food into. I really loved the flavor of the garlic and parsley with a touch of a kick from the jalapenos. My husband thought it was a little heavy on the vinegar so you may want to add half of that ingredient and taste before adding more.
Chimichurri Dipping Sauce and Marinade
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Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.