Chimichurri for Latin Grilled Skirt Steak
Tuesday, June 23, 2015 at 4:35PM
Richard McPeake "Educator of Que" in BBQ Sauces, Sauces
Chimichurri Aioli

(Yield: 1 quart)


1 ea.          Jalapeno Pepper, roasted

2 oz.          Shallots, mined

1 oz.          Garlic, minced

 In a Food processor, pulse the pepper, shallots and garlic until fine and puree

1/2 cup     Egg Yolks

Add the egg yolks

2 1/2 cups         Salad Oil or vegetable oil

With processor running, slowly add the oil until mixture thickens like mayonnaise.

 2 TB.         Cilantro, chopped

2 TB.         Fresh Oregano

2 TB.         Fresh Flat Leaf Parsley, chopped

1 TB.         Fresh Lime Juice

1 TB.        White Wine Vinegar

to taste     Kosher Salt.

Add the herbs to the mixture while running. Add Lime juice, vinegar to the running processor. Season to taste with the kosher salt.

Article originally appeared on Rib Stars. Home of the Educator of "Que". A Website Dedicated To The Spirit of Teaching & Cooking BBQ!. (
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