Potential Kitchen Disaster of the Day

PUT THE BBQ SAUCE DOWN AND STEP AWAY FROM THE GRILL!!

I know what you were about to do. Don’t even try to deny it. You were going to ruin a perfectly prepared grilled steak with some store-bought, ketchup-y slop you call BBQ sauce. Why? Why would you do such a thing to such a scrumptious piece of meaty goodness?

My lovelies, I present to you…Chimichurri. Here’s how you make it:

1/2 Cup Olive Oil
1/2 Cup Red Wine Vinegar
1 Tablespoon Garlic; minced
1/4 cup fresh flat-leaf parsley; chopped
1 Tablespoon Dried Oregano
1/2 teaspoon dried red chili pepper flakes
1/4 cup sweet red pepper; finely chopped
1/4 cup yellow onion; finely chopped
1 teaspoon laurel or bay leaf flakes
Salt and pepper to taste

Put all ingredients in a glass jar. Close jar tightly and shake the hell out of it to combine ingredients. Let sit for at least 2 hours before serving.

This is another very forgiving recipe. Sometimes I might add a dash of cumin to it. If you have fresh oregano and bay leaf, use that instead. You could use more chili flakes if you want a kick. Some recipes will call for cilantro or mint. Go ahead and use them if that’s what turns your dials, but I don’t really like them. I do like a squeeze of lemon juice if I happen to have a lemon in the house. Also, I really only use a tiny pinch of salt just to bring out all the flavors.

Please. For the love of all things good and pure in this world, try this recipe. At least for your grilled steaks(I think it’s good on everything grilled, and always good on any kind of steak). Every time you put BBQ sauce on a grilled steak you make baby angels weep in heaven. Is that what you want, IS IT?! Crying baby angels? HUH?!…

…you sadistic freak!

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One Response to Potential Kitchen Disaster of the Day

  1. ALSO, make a big batch and leave it in the fridge. If you’re gonna use it as a condiment, let it get to room temp before serving. Can also be used as a marinade.

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