| 1 bushel cilantro, finely chopped | 1 red bell pepper, finely diced |
| Zest of 1 lemon (peeled and minced) | Juice of 1 lemon |
| 1 large garlic clove, minced | ½ cup extra-virgin olive oil |
| Freshly ground black pepper, to taste |
1. In a medium bowl, combine the chopped cilantro, red pepper, lemon zest, and minced garlic.
2. Add the lemon juice, then pour in the olive oil.
3. Season with freshly ground black pepper to taste.
4. Stir until everything is evenly coated and the mixture has a loose, spoonable consistency.
5. Spoon the chimichurri over freshly grilled skirt steak—or refrigerate it (up to 3 days) for the flavors to meld—then serve and enjoy!
Juice of 1 lemon
1 large garlic clove, minced
½ cup extra-virgin olive oil
Freshly ground black pepper, to taste
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