Ooni Oven Abanico with Chimichurri

Chimichurri is one of those sauces you can adapt based on whatever herbs you have in the fridge, or whatever flavors you’re after. To really maximize those flavors, make your chimichurri 24-48 hours before serving. 

Serves: 2 

 

 

Ingredients

  • 1 18-25 oz. Campo Grande Abanico 
  • ½ cup parsley, chopped 
  • 2 Tablespoons fresh oregano, chopped 
  • 2-4 cloves garlic, finely chopped 
  • ½  cup chives, chopped 
  • ½ cup extra-virgin olive oil 
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon lemon juice 
  • 1 hot red chili, seeded and deribbed 
  • Salt
  • Freshly ground pepper

Preparation 

  1. In a large bowl, mix parsley, oregano, garlic, and chives together. Season with salt and pepper and cover with olive oil, vinegar, and lemon juice. Set aside to let ingredients meld. 
  2. Heat Ooni oven to its maximum temperature and season the abancio with salt and pepper. 
  3. Place abanico on a baking sheet in the oven and lower the oven temperature to medium. 
  4. Cook until the meat reaches medium rare (145ºF), flipping halfway through to ensure even cooking. The Ooni oven will give the abanico a nice crunchy exterior. 
  5. Once cooked, let the abanico rest for 3 minutes on a cutting board and slice into strips. 
  6. Serve with a drizzle of chimichurri on top. ¡Buen provecho!

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