This FRESH HERB Chimichurri is what is commonly used for steak sauce in Argentina and there’s a good chance it may make you leave your regular one behind.
Make it in a blender, food processor or with a mortar. But whatever you do don’t do as I once did camping where chopping everything up by hand with a not too sharp knife became very time consuming. You can make this a few hours or even a day ahead so the flavors really start to meld. To be enjoyed on steak, fish, chicken, macaroni even sandwiches.
½ cup chopped cilantro, packed
½ cup parsley, packed
¼ cup of olive oil
1-2 cloves of garlic, finely chopped
½ tsp. salt
½ tsp. ground black pepper
3 tsp. best quality red wine vinegar
½ tsp. dried oregano
¼ tsp. crushed chillies
¼ cup onion, finely chopped
Best served with grilled skirt steak. Cut meat across the grain into thin slices and serve with sauce in between slices.
Here is an equally delicious smoky red version of same sauce:
1 small red onion, finely diced
3 cloves of garlic, finely chopped
¼ cup of aged sherry vinegar or red wine vinegar
1 Tbsp. pureed chipotle in adobo (smoked chillies canned in red sauce)
1 Tbsp. smoked paprika
1 Cup of finely chopped fresh flat-leaf parsley
2 Tbps. Finely chopped fresh oregano
½ cup extra virgin olive oil
Send me your feedback after you make it.
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