Delicious is what I think of when I look at this vibrant sauce. It is full of flavor and best of all- goes with all sorts of meats and even vegetables.

It is my version of a chimichurri sauce which is popular in Argentina, Uruguay, Nicaragua and Mexico. It is mostly used as a sauce for grilled meat and even as a marinade.

Good friends were coming over for dinner and I wanted to barbecue but keep it simple. I had a huge piece of a boneless rib eye steak and I also bought my husband’s favorite fish- alaskan butterfish or also known as black cod. Thankfully our local fish monger (Freemans) now carries the fish regularly.

I bought some corn to grill and potatoes to roast in the oven- and thats it. I grilled the meat and the fish and served it with this delicious sauce. It complimented the steak as well as the creamy fish.

The sauce is simply made with cilantro, parsley, lemon juice, orange juice, garlic and my secret ingredient- ancho chili powder. I love using that spice in sauces and marinades- it  gives everything a delicious smoky flavor.

Try this spicy chimichurri sauce- you will want to eat it everything in the fridge…
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