Chimichurri
By
Vicki Butts (lazyme)
@lazyme5909
6
The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4 cups
Prep:
20 Min
Method:
No-Cook or Other
Ingredients
-
1 cfinely chopped shallot
-
4finely chopped garlic cloves
-
1finely chopped fresno chile or red jalapeno
-
1/2 cred wine vinegar
-
1 tspkosher salt
-
2 cchopped fresh cilantro
-
1 cchopped fresh flat-leaf parsley
-
1/3 cchopped fresh oregano
-
3/4 cextra virgin olive oil
How to Make Chimichurri
- Combine 1 finely chopped shallot, 4 finely chopped garlic cloves, 1 finely chopped Fresno chile or red jalapeno, 1/2 cup red wine vinegar, and 1 teaspoon kosher salt in a medium bowl; let stand 10 minutes.
- Mix in 2 cups chopped fresh cilantro, 1 cup chopped fresh flat-leaf parsley, 1/3 cup chopped fresh oregano, and 3/4 cup extra-virgin olive oil; season with salt.