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Grilled bone marrow chimichurri

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.