Chimichurri
Argentine parsley, oregano, garlic and vinegar sauce for grilled beef
The Argentine sauce for grilled beef — raw, sharp and herb-heavy, with enough vinegar to cut through fat. Made an hour ahead so the garlic and oregano have time to bloom in the oil.
Dried oregano rather than fresh, which is not a shortcut but the way it is done.
Ingredients
- 1 cup flat-leaf parsley, finely chopped
- 4 garlic cloves, very finely chopped
- 2 tablespoons dried oregano
- 1 teaspoon red pepper flakes
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 1 small shallot, finely chopped
- 1 teaspoon coarse salt
- Black pepper
Instructions
- Combine the garlic, shallot, oregano, red pepper flakes, vinegar and salt in a bowl and let stand 10 minutes — the vinegar takes the raw edge off the garlic.
- Stir in the parsley.
- Whisk in the olive oil.
- Season with black pepper and more salt if needed. Let stand at least an hour at room temperature before serving.
- Spoon over grilled steak, or serve alongside.
Notes
- Keeps a week refrigerated, and the flavour deepens. Bring back to room temperature before serving.
- Add a finely chopped red pepper for chimichurri rojo.