Chimichurri Skirt Steak with Polenta

Praise for this herby green sauce! I modified this Argentine chimichurri recipe from one of my favorite Condé Nast publications, Bon Appetit.   This recipe calls for fresh parsley, oregano, and cilantro, with a red wine vinegar and lots of garlic for a punchy sauce that’s versatile enough to be spooned over grilled steak as it is drizzled on a bowl of lentils, grilled fish, roasted chicken or veggies. You can also use this recipe as a marinade for some extra flavor, or mix with greek yogurt for a zesty dip or spread for sandwiches.

Serve over fresh polenta for a hearty [anti-inflammatory, blood-sugar balancing] base that soaks up the sauce and flavors in the best way. 

Read More