Cooking time: 30 min
Chimichurri, we love this stuff! The perfect summer accompaniment for grilled BBQ meat (honestly, we use it year-round, we love it so). Corn ribs are essentially strips of corn on the cob, grilled full of spices to have an aromatic taste. The perfect accompaniment for some quality steak. Here's a fun fact; Chimichurri originated in Argentina but the name probably comes from the Basque, loosely translated as "a mixture of several things in no particular order"; many Basques settled in Argentina in the 19th century.
What's included:
| 6 Serve | 10 Serve | |||
| 750 | Grams | 1000 | Grams | Memphis Rub Porterhouse Steak (Thick-Cut) |
| 1 | Small Bunch | 1 | Small Bunch | Coriander & Mint |
| 1 | Small Bunch | 1 | Small Bunch | Flatleaf Parsley |
| 3 | Each | 5 | Each | Sweet Corn Cob |
| 1 | Each | 1 | Each | Lemon |
| 1 | Each | 1 | Each | Jalapeno |
| 1 | Each | 1 | Each | Lime |
| 1 | Each | 2 | Each | Garlic Clove |
| 0.25 | Cups | 0.5 | Cups | Ranch Dressing |
| 3 | Tablespoons | 4 | Tablespoons | Chipotle BBQ Sauce |