Why It Works
- A food processor makes quick work of fresh herbs.
- Whisking in the olive oil by hand prevents the bitterness of oxidation.
- A splash of red wine vinegar keeps the sauce tangy and bright.
Chimichurri's etymology is steeped in lore, with some claiming it originated with an Irishman named "Jimmy McCurry" or a British meat man named "Jimmy Curry," while others say it's a mangled version of the phrase "give me the curry." All we know for sure is that this tangy Argentinian sauce is a revelation with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons fresh oregano leaves
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 12mg||58%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|