"I think everyone will agree that beef and chimichurri is truly unique and a very delicious combo. If you have never had it, all I can say is you need to get out more! I enjoy taking the time to finely chop all the ingredients by hand and feel that a food processor ruins the integrity of the greens." - Chef Erik Hangman. Make this delicious Fine Chopped Chimichurri with Priest Ranch Olive Oil and serve it with the Slow Smoked & Grilled Bone-In Ribeye at your next large gathering. This simple recipe is the perfect addition to most grilled meats and vegetables!
3 Bunches of Flat Leaf Parsley (fine chopped)
1/2 Bunch of Cilantro (fine chopped)
4 Cloves of Garlic (fine chopped)
1/4 Red Onion (fine chopped)
1 tbsp Red Pepper Flakes
2 tbsps Red Wine Vinegar or Sherry Vinegar
1 1/2 cups Priest Ranch Olive Oil
Kosher Salt (to taste)
Finely chop the parsley, cilantro, garlic and red onion. Combine with remaining ingredients in a bowl and mix well.