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grilled marrow bones with chimichurri

Grilled marrow bones with chimichurri

Rich buttery soft marrow spread on toasted slices of bread and finished with a bright garlicky chimichurri.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Marrow bones
  • 4 marrow bones cut lengthwise for the grilling
  • olive oil for drizzling
  • salt and pepper for sprinkling
  • 1 bauagette cut into slices
Chimichurri
  • ½ c fresh parsley finely chopped
  • ½ c extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 3 cloves fresh garlic finely minced
  • ¾ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • a pinch of red pepper flakes optional

Equipment

  • Grill

Method
 

  1. Start by preheating the grill to 400-450F.
  2. Drizzle olive oil over the marrow bones and sprinkle with salt and pepper. Rub the seasoning into the marrow bones.
  3. Place the bones on the grill, marrow side up, over indirect heat.
  4. Cook them for 15-25 minutes, until the marrow is soft, bubbly, and starts to pull away from the bone.
  5. While the bones are grilling, prepare the chimichurri. Combine the parsley, oil, vinegar, garlic and spices in a bowl and mix well to combine.
  6. Next, prepare the toasted bread slices. Cut the baguette into slices and brush or spray each side with olive oil.
  7. Grill the slices for 1-2 minutes per side, until you get a nice toast.
  8. Serve the grilled marrow bones with the grilled baguette slices and chimichurri.
  9. To eat, scoop the marrow out of the bone and onto a slice of toasted bread. Drizzle with chimichurri and enjoy!