Serve this over grilled skirt steak, peppers, and summer squash. Or toss it with a farro and arugula salad with some summer cherry tomatoes. Or drizzle it over fancy tacos. Or scramble it into your eggs. The possibilities are pretty much endless.
Ingredients2 small to medium cloves garlic
2 tbsp chopped shallot
1 cup coarsely chopped flat leaf parsley or a bit more
1/3-1/2 cup chopped fresh basil
2 tbsp lemon juice
Freshly ground black pepper
1 tsp kosher salt
3/4 cups olive oil
3/4 cups olive oil
1/3 cup sherry vinegar
Taste to make sure you can identify parsley, basil, and black pepper (if not, add a bit more of that ingredient and try again). If the sauce tastes bland right at the beginning, add a little more shallot and/or garlic. If you can taste everything but it feels like the taste is too muted, you can turn the volume up by adding another pinch or two of salt. (But don't worry too much—it's going to taste good no matter what you do at this point.)
Store in the fridge for up to a week. Makes about 1.25 cups (if you're making the recipe below, you'll probably want about an eighth of a cup per person).
For skirt steak and grilled veggies:
Sprinkle a skirt steak generously with kosher salt and black pepper. Slice zucchinis lengthwise into quarter-inch strips (err on the thicker rather than thinner side); cut bell peppers lengthwise into halves or thirds and scrape out the seeds. Brush the veggies with olive oil.
Grill veggies on a grill in the 350-450° range until nicely browned and tender. Grill skirt steak 6-9 minutes total or until just before desired doneness (it will cook a little more on the plate but not much, since it's so thin). Drizzle everything in chimichurri for maximum deliciousness. Pairs wonderfully with a Malbec or a Mourvedre. And if you're feeling fancy, you can add this salad.