Chimichurri oil

Ingredients for 1 servings:

• 2 bunch parsley, flat, only the leaves
• ½ bunch basil, leaves only
• 2 bulbs of garlic (approx. 20-30 cloves)
• 2 tsp paprika powder
• 2 tsp salt
• 1 tsp pepper
• 1 tsp chili, freshly ground
• 1 tsp oregano, dried
• 1 tsp spice mix (chili barbecue seasoning)
• 50 ml olive oil
• 250 ml oil (sunflower oil)
• 1 tbsp vinegar essence
• 1 ½ kg roast beef

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ingenious oil for marinating meat for the grill

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 marinate it in the morning. The best way to do this is to place the meat and marinade in a large freezer bag, seal it tightly, and place it in the refrigerator. Take the meat out of the refrigerator about 30 minutes before grilling so it doesn’t get too cold on the grill. Now place the meat on the grill over indirect heat (we use a kettle grill) and grill until the meat reaches an internal temperature of about 80-85°C (read a cooking thermometer). Turn it over occasionally and brush it with marinade. This takes about 45 minutes, depending on the thickness of the meat and the grill. It should still have a tender pink center. You can also grill the meat in the oven; then set the appropriate heat for your oven. Once the meat is cooked, let it rest for a moment and then slice it thinly. We then serve it with bread, potatoes, and salad. Barbecue sauces are unnecessary, as the meat becomes super tender and juicy, and the oil adds a wonderful flavor. The remaining marinade can be stored in the refrigerator for about a week, tightly closed. The oil is also suitable for poultry, pork, and fish.