Chimichurri
A tangy, spicy, fresh tasting sauce that pairs well with beef.
Servings Prep Time
8people 20minutes
Passive Time
30minutes
Servings Prep Time
8people 20minutes
Passive Time
30minutes
Ingredients
Instructions
Prepare ingredients
  1. Wash and dry the parsley in a salad spinner, and trim off the stems.
  2. Wash and dry the oregano in a salad spinner, and remove the leaves discarding the stems.
Food Processor Method
  1. Add garlic, parsley, oregano into food processor and pulse until finely chopped.
  2. Move food processor contents to a bowl, and mix in the remaining ingredients with a fork.
  3. Allow to rest for at least 30 minutes before using.
Manual Method
  1. Using a sharp knife, finely chop the parsley, and oregano. Add it into a work bowl.
  2. Crush the garlic with the side of the knife, and mince it so that it is finely chopped and uniform in size. Add it to the work bowl as well.
  3. Add the remaining ingredients to the work bowl, and stir with a fork to combine.
  4. Allow to rest for at least 30 minutes before using.
Serving
  1. Serve with meat
Recipe Notes

To serve, spoon over meat.

Keep  leftovers in the fridge for up to a week, but allow to come up to room temperature before serving.

If you want to make it spicier, you can increase the red pepper flakes used, but I have found that they quickly become overpowering.  I subtle hint of spiciness seems to provide the best balance.

If you are cooking a cut of beef suited for marinading, such as a flank steak, you can use the chimichurri as a marinade, but make sure to reserve some for serving.  The brightness and crisp flavor is lost during the cooking process.