Chimichurri Marinade
Adapted from Boy Meets Grill. Makes about 2 cups.
Bobby Flay uses this marinade for grilled rib-eye steak, which is quite tasty. But we use it more often to marinate flank steak or skirt steak for fajitas. Jori’s mother also used this marinade for lamb kebobs–to rave reviews–on the occasion of our engagement party.
Ingredients
- 6 cloves garlic, peeled
- 3 bay leaves
- 2 jalapeno peppers, or more to taste
- 1 tablespoon kosher salt
- 1/4 cup white wine vinegar
- 1 tablespoon ancho chile powder
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh flat-leaf parsley
- 1/4 cup fresh or 2 tablespoons dried oregano leaves (fresh is better, but not always readily available)
- 1/3 cup olive oil
Directions
Place all ingredients in a food processor and process until smooth.