Chimichurri

Next to herb garlic butter, this is my favorite topping for steak. I like to double the raw garlic and cayenne if I feel a cold coming on, but then my kids think it’s too spicy and won’t eat it. Although, that just leaves more for me!

Ingredients:

I large bunch fresh flat-leaf parsley, stems removed

1 large bunch fresh cilantro, stems removed

juice of one lime

2 T red wine vinegar

2 T finely chopped oregano

dash cayenne

dash cumin

sea salt and pepper

1/2 C melted butter

Directions:

Place all ingredients except olive oil into a food processor. If you don’t have one, an immersion blender works or you can fine chop the herbs and stir in all other ingredients. While machine is running, drizzle in the melted butter in a thin stream to emulsify. Add more salt and pepper to taste.