This herby spread is a sauce, a condiment, a marinade. As a young culinary student, Chef Hal was skimming through a magazine while checking out at the grocery store. Caught by a recipe for a beautiful green sauce, he tore out the page and immediately began experimenting. The result was his unique twist on Argentinian chimichurri. Choosing cilantro and jalapeño instead of the traditional ingredients, the recipe was a hit. Hal claims chimichurri to be one of the best steak condiments, but get creative.
Ingredients: Canola Oil, Red Wine, Vinegar, Shallots, Cilantro, Jalapeños, Limes, Garlic, Parsley, Salt, Spinach, Spices, Sodium Benzoate
Hal M. Holden-Bache is the executive chef and owner of Lockeland Table which opened in August, 2012 in Nashville, TN.