Fresh Niagara Corn and Steak with Chimichurri Sauce


1/2 cup coarsely chopped fresh flat-leaf parsley
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (I used red wine vinegar)
2 tablespoons minced shallots (about 2 medium)
2 teaspoons minced garlic
1 teaspoon dried hot red-pepper flakes (or 1/2 small Jalapeño Pepper)
1/4 teaspoon salt


Add all the ingredients into a small food processor bowl and process until the desired consistency is achieved. Allow the flavours to blend in the refrigerator for about 1 hour (allowing it to set in the fridge for a while also mellows the shallots). Drizzle on corn on the cob, steak, pork or whatever you choose. It’s a fresh, green sauce that goes great with everything!


We were down in wine country region in South Western Ontario on the weekend, and I couldn't resist picking up some fresh corn on the cob.


1/2 cup


Thursday, August 25, 2011 - 11:41am


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