Chimichurri
"This is a very quick, very simple sauce from Argentina, traditionally served with grilled beef. If you don't have fresh oregano, it's better to leave it out than to use dried, which will ruin the texture of the sauce. Since this is a fresh, uncooked, simple sauce, use the very best quality olive oil and vinegar you can afford."
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 1 cup packed fresh parsley leaves, washed and dried
- 5 medium garlic cloves, peeled and cut into 2-4 pieces each
- 2 tablespoons fresh oregano leaves
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1⁄4 teaspoon red pepper flakes
directions
- In the work bowl of a food processor, combine parsley, garlic and oregano. Pulse until coarsely chopped and well combined. Scrape down with rubber spatula 2-3 times.
- Transfer to a large bowl and whisk in oil, vinegar, salt and red pepper flakes. Serve immediately over grilled steak, or store in refrigerator up to 2 days.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
