Chimichurri Sauce
The bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.
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Chimichurri is the sauce Argentines spoon over everything that comes off the parrilla, their wood-fired grill. It is fresh, garlicky and tangy, a perfect contrast to rich, smoky beef.
Chop it by hand for the best texture, and let it stand 20 minutes so the flavors come together.
Ingredients
- 1 cup packed fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves, chopped, or 2 teaspoons dried
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine. Mix the parsley, oregano, garlic and red pepper flakes in a bowl.
- Add the liquids. Stir in the vinegar, then the olive oil, salt and pepper.
- Rest. Let stand 20 minutes, then taste and adjust the salt and vinegar.
- Serve. Spoon over grilled steak, chicken or fish.
Tips
- It keeps 3 days in the refrigerator; bring to room temperature before serving.
- Use some as a marinade for skirt or flank steak.
Questions about this recipe
- What do you eat chimichurri with?
- Grilled steak above all, plus chicken, sausages, fish and roasted vegetables.
- Can I make chimichurri in a food processor?
- Yes, pulse briefly; overprocessing turns it into a puree.
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