Chimichurri

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Finely chop the herbs, press the garlic and mix well with the remaining ingredients.
Marinate the meat (oil is enough for 1.5 kg) with it for about 4 hours - if I want to grill it in the evening, I put it in the morning.
This works best if you put the meat with the marinade in a large freezer bag, close it tightly and put it in the refrigerator.
Take the meat out of the fridge about 30 minutes before grilling so that it doesn`t get too cold on the grill.
Now the meat is placed on the grill with indirect heat (we use a kettle grill) and grilled until the meat has a core temperature of approx. 80-85 ° C (cooking thermo). If necessary, turn and brush with marinade in between. Depending on the thickness of the meat and the grill, this takes about 45 minutes. It should still have a soft pink core.
You can grill the meat in the oven, then set the appropriate heat in your own oven.
When the meat is done, let it rest for a moment and cut into thin slices.
Then we serve bread, potatoes and salad.
Barbecue sauces are superfluous, as the meat is super tender and juicy and the oil has an excellent taste.
The remaining marinade can be kept tightly closed in the refrigerator for about 1 week.
The oil is also suitable for poultry, pork and fish.

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