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 votes
Serves:
4 cups
Prep:
20 Min
Method:
No-Cook or Other
Ingredients
- 1 c
- finely chopped shallot
- 4
- finely chopped garlic cloves
- 1
- finely chopped fresno chile or red jalapeno
- 1/2 c
- red wine vinegar
- 1 tsp
- kosher salt
- 2 c
- chopped fresh cilantro
- 1 c
- chopped fresh flat-leaf parsley
- 1/3 c
- chopped fresh oregano
- 3/4 c
- extra virgin olive oil
How to Make Chimichurri
- 1Combine 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.
- 2Mix 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.
