Chimichurri Aioli Recipes

CHIMICHURRI AIOLI

Steps:

• In a food processor, add garlic, parsley, cilantro, vinegar, dried oregano, red pepper flakes, salt, pepper, and olive oil. Puree until texture is smooth and there are no chunks of garlic. Add mayo and pulse until fully combined. Let the flavor of the ingredients meld for at least 30 minutes before serving. Refrigerate leftovers and use within 3 days. Enjoy!

CHIMICHURRI AIOLI

Steps:

• Into a high-powered blender or food processor, add cilantro, green onion, garlic, lime juice, vinegar, jalapeño, and salt. Pulse for about 30 seconds until everything is broken down to the same size.
• Add in olive oil and blend until evenly combined and speckled.
• Add in mayo at the last second and blitz until just combined. Store covered in the fridge for a week.

TRI-TIP STEAKS WITH CHIMICHURRI AND GARLIC AIOLI

Steps:

• Arrange steaks in a single layer in a shallow nonreactive dish. Whisk together remaining ingredients, and pour over steaks. Cover, and marinate in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Transfer steaks to plates, and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest, 10 to 15 minutes.
• Bring marinade to a boil in a saucepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimichurri and aioli, and garnish with bay leaves, fresh chiles, oregano, and bell pepper.