My first Chimichurri sauce was a real revelation. I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley-based sauce complements beef. Since then, I've been making it with some regularity, and bringing this Chimichurri enlightenment to others.
Chimichurri's origins are steeped in lore, with stories of mispronunciations coming from an Irishman named "Jimmy McCurry," a British meat man named "Jimmy Curry," and the phrase "give me the curry." What we do know is this is a popular sauce to serve with beef in Argentina, comprised most commonly of parsley, garlic, oil, and red pepper flakes.
The ingredients come together into a fresh, tart sauce that works wonders on beef. It heightens the beefiness with contrasting fresh elements that play off the heavier nature of beef. Add a Chimichurri sauce to your backyard cookout this summer, and it'll be hard to ever fire up the grill for steaks again without it.
- Yield:Makes 1 cup
- Active time: 15 minutes
- Total time:15 minutes
- 1 cup packed fresh parsley, washed and dried
- 5 medium cloves garlic, peeled
- 2 tablespoons oregano leaves
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.