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Canoa beef bone marrow Chimichurri

Butter of the gods is almost too good to be true.

Chimichurri has a punchy flavour that works so well with the beef bone marrow and, somehow cuts through the fattiness. Trust me, it’s good to the bone! It will definitely leave you licking your fingers and plate.

Grilled bone marrow chimichurri

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Ingredients
  

  • 2 bone canoe cut beef marrow cleaned*
  • ½ cup flat-leaf parsley chopped
  • 4 clove garlic chopped
  • 2 tbsp chives chopped
  • 1 tbsp oregano dried
  • 1 red chili seeded and diced or 1 tbsp red pepper flakes
  • 3 tbsp red wine vinegar
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 1 lemon zested and juiced
  • ⅓ cup olive oil extra virgin

Instructions
 

  • First, make a saline solution to soak in and draw out the blood and all the impurities. 1 tbsp of salt for every 1 cup of cold water. Soak the bones refrigerated for 12-24 hours then scrape away any extra tissue hanging to the outside of the bone.
  • Mix all ingredients together in a bowl. Allow sitting for about 20 minutes or the time you need to grill the bones.
  • Spread some olive oil, garlic, salt and pepper on the marrow bones.
  • Turn your grill on at 350°F and cook for about 20-30 minutes or until the marrow turns golden brown.
  • Mix well with the Chimuchurri sauce.
  • Serve on toasted french bread or on a medium rare piece of steak.
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