Dad's Day Feast

It's Father's day and a chance to try out the new grill. A quick trip to the store yields New Yorks on sale, so now for the accompaniment.

I used to do rosemary crusted steaks, but on a trip to Boston some years ago, I was introduced to Chimichurri, the wonderful Argentinian parsley relish. Why not combine the two? Of course google shows its all been done before, here's my version.

Rosemary Chimichurri

1/4 cup Olive Oil

2 Tbsp Fresh Rosemary

3 cloves Minced Garlic

1/2 tsp Red Pepper Flakes

1 Tbsp Red Wine Vinegar

1 bunch Italian Parsley cull the stems

*kosher salt to taste, although I prefer to salt the meat directly

Combine first 4 ingredients in a saute pan and simmer on low for 10 minutes, then let cool. Stir in the vinegar.

In a food processor, coarse chop the parsley then drizzle the oil mixture in, while pulsing to achieve a relish like consistency.

Serve the chimichurri at room temperature with salted and peppered steaks.

love and bacon,

pops