Recipe from Meg!
1 bunch fresh parsley
1 bunch fresh cilantro
1-2 cloves garlic
1 large onion (recipe calls for red but i used sweet white)
2 Tbl red wine vinegar
3 Tbl lemon juice
1/2 cup olive oil
1 pound flank steak or chicken breast
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
– Combine the parsley and cilantro (leaves and stems), garlic, half the onion, 1 Tbl salt, 1 tsp pepper, vinegar, 2 Tbl lemon juice, and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak (or chicken) with a fork several times; place in a bag with half of the sauce. Seal the bag and turn to coat; refrigerate for at least an hour. Cover and reserve the remaining sauce.
– Preheat grill to med-high. Remove steak from bag, season with salt and pepper and grill until med-rare, about 6 minutes per side.
– Heat skillet and saute peppers and onions, about 8 minutes. Add beer, cover and continue cooking about 5 minutes.
This chimichurri sauce is also excellent on salmon and is awesome on eggs the next morning!