Chimichurri: The Best Steak Sauce
Chimichurri originally comes from the Rio de la Plata, Argentina and is very green but completely delicious: sweet, sharp and fresh with a hint of heat.
Ingredients
- 2 cups fresh Italian parsley leaves
- 4 medium garlic cloves - peeled and smashed
- 1/4 cup fresh oregano leaves
- 1/4 cup red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp rock salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
Method
Place your parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Blitz until finely chopped for about a minute. Whilst still blitzing add the oil in a steady stream. As with all sauces, it is best to refrigerate at minimum for a couple of hours to allow the flavours to blend. Ideally leave overnight.