Monday, May 19, 2014

Rosemary Chimichurri

While in New Orleans a couple months ago we went to Emeril's Delmonico  and enjoyed a variety of sauces that came with my steak dinner. There was herb butter, Emeril’s Worcestershire, béarnaise and chimichurri sauces. I loved all of them and decided that I needed to start making some to elevate my food. 
This weekend we had a birthday feast for Jess and she wanted a roast to pair with Yorkshire pudding. We were eating at her parents and I wanted to BBQ because we don't have one. I ended up making a delicious top sirloin roast that became an unbelievable roast once we covered it in this rosemary chimichurri.

  • 1/2 cup canola oil
  • 3 tbsp rosemary
  • 6 tbsp white wine vinegar
  • 3 - 4 cloves garlic
  • 1 cup flat leaf parsley

  1. In a small sauce pan heat the rosemary and oil for a couple minutes then set it aside to cool.
  2. Add the parsley and garlic in a food processor and start to puree.
  3. Add the vinegar and oil mix and continue to puree.
  4. Season with salt and pepper.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.