Grassfed Sirloin steak and shrimp tacos. Our crew loves this dinner. I made homemade chimichurri sauce to go with all of this deliciousness. What is chimichurri? It’s and Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. I have used parsley and cilantro to make this sauce. I love making chimichurri during the summertime. My parsley and cilantro are growing like crazy in our garden and I love the freshness of the herbs.
I have recently discovered taco size uncooked tortillas. WOW! Definitely add them to your list next time you go to the grocery store.
Ingredients:
- 1 packed cup parsley (chop it up after you measure it)
- 1 packed cup cilantro (Chop it up after you measure it)
- 6 cloves of garlic
- 1 tbls red wine vinegar
- 1/4 cup of olive oil plus additional 2 tbls
- 1 small grated shallot
- salt and pepper to taste
Directions:
- Measure the herbs and give it a rough chop.
- Now, the easy part. Put all of the ingredients into the food processor, except the 2 tbls of olive oil.
- Pulse and pour in an additional 1 tbls of olive oil if necessary. You can add one more. This really depends on how much you have packed the measuring cup.
- Chill in the fridge for 30 minutes before serving.