Ingredients for Cafe Yk Chimichurry
- Shallot
- 2 cloves minced garlic
- White Wine Vinegar
- 2 tablespoons lemon juice
- Fresh Thyme Leave
- Fresh Oregano
- Flat Leaf Parsley
- Dried Chipotle Powder
- 1/2 cup extra virgin olive oil
- Salt And Pepper
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How to Make Cafe Yk Chimichurry
- Combine 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 2 finely minced shallots, and 2 cloves minced garlic in a medium bowl. Let stand for 30 minutes to allow flavors to meld.
- While the vinegar mixture rests, finely chop 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 1/4 cup packed fresh oregano, and 1/4 cup packed fresh chives.
- Add the chopped herbs to the vinegar mixture. Stir to combine.
- Whisk in 1 teaspoon chipotle powder (or more, to taste), and 1/2 cup extra virgin olive oil until the sauce is emulsified and thick.
- Season generously with salt and freshly ground black pepper to taste. Adjust acidity with more vinegar or lemon juice as needed.
- Marinate halibut fillets and chicken breasts in half of the chimichurri for at least 30 minutes (or up to 2 hours in the refrigerator).
- Grill halibut and chicken over medium-high heat for 4-6 minutes per side, or until cooked through. Brush with remaining chimichurri during the last few minutes of grilling.
- Serve immediately, drizzled with extra chimichurri sauce, and garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
12g
Carbs
1g
