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June 18, 2022 1 min read

Chimichurri Sauce and Marinade Ingredients

  • 2 tbs minced garlic from a jar or 6 cloves of garlic
  • ½ cup packed, fresh cilantro
  • ½ cup packed, fresh parsley
  • ¼ cup olive oil
  • 2 tbs lime juice
  • 2 tbs red wine vinegar
  • ½ tsp sea salt
  • 1/2 tsp grated orange peel
  • 1/3 tsp crushed red pepper

2 lbs. of goat chops, rib chops or steaks


  1. Put the garlic in the food processor and chop
  2. Add remaining ingredients, with the exception of the meat
  3. Chop ingredients with the food processor
  4. Set aside ¼ cup of the sauce, put in the fridge
  5. Put the sauce in a zip top bag, along with the meat
  6. Refrigerate meat and marinade for 2 hours to up to 24 hours
  7. Remove the meat from the bag and dry the meat.
  8. Preheat the grill to medium-high heat to grill the chops/steaks until desired doneness. Suggested: Sear each side, cooking for 3-5 minutes per side. Cook to an internal temp of 135 F, pull off the grill. Let sit for at least 3 minutes, with the final temp at 145 F.
  9. Serve with the chimichurri sauce.

Serves 2-4

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