Prep

Chop Parsley finely. Remove seeds and ribs of red chili pepper and dice. Add Parsley, Olive oil, Red chili pepper, Garlic, 2 large pinches of salt and pepper, Red wine vinegar, and 1-2 tsp Lane’s Brisket Rub in a large bowl. Mix well and place in the refrigerator for up to 24 hours. When ready pour over your steak and enjoy!

This fresh, bright, and herby garnish is delightful on red meat. It also goes well with other proteins too, but the pairing that highlights this wonderful sauce the best is a great cut of steak. Instead of a heavy steak sauce that drowns the beef, try this chimichurri!

Ingredients:

• 1 tsp Lane’s Brisket Rub
• Salt
• Black pepper (16 mesh)
• 1 small red chili pepper
• 4 cloves garlic
• 1 cup of Flat leaf Parsley
• 2 tbsp Red Wine Vinegar
• 1 cup Olive Oil

Instructions:

1. Chop Parsley finely. Remove seeds and ribs of red chili pepper and dice.

2. Add Parsley, Olive oil, Red chili pepper, Garlic, 2 large pinches of salt and pepper, Red wine vinegar, and 1-2 tsp Lane’s Brisket Rub

3. Mix well and place in the refrigerator up to 24 hours.

4. When ready pour over steak

Recipe Note

1. The original recipe called for our SPF 53 rub, if you have that please feel free to use it. You can also use our SPG seasoning.
2. Chimichurri goes well on chicken, bread, vegetables, and fish.
3. Find the consistency that you like the best. Start slow with the olive oil. You can always add more, but it is hard to take it away.

Recipe Provided by Lanes BBQ