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Kleenheat Kitchen: Barbecue steak with chimichurri


Steak (rib eye/sirloin)


1/2 cup red wine vinegar

1 teaspoon salt

3-4 garlic cloves, minced

1 shallot, finely chopped

1 red jalapeño, finely chopped

1/2 cup finely chopped coriander

1/4 cup finely chopped flat-leaf parsley

2 tbsps finely chopped oregano

3/4 cup extra-virgin olive oil

  1. Combine vinegar salt, garlic, shallots, and jalapenos in a medium bowl and let stand for ten minutes.
  2. Stir in coriander, parsley, and oregano.
  3. Using a fork, whisk in oil.
  4. Serve with steak

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