Chimichurri is a "green" sauce that originated with the gauchos in Argentina to marinade and put on their grilled meat. I have been making versions of chimichurri for years and it has never been wuite right. Up until last week when I made the marinated skirt steak (I did not use chimi to marinate it, I have my own secret marinade). But I did make some chimi to put on the grilled steak. Carlos said it was the best ever! WOW! He said it was seasoned perfectly! I don't know what I did different or better.....but I will take it! So I am going to share my recipe for Chimichurri Sauce. Thank goodness I wrote down what I used the last time in order to have a written recipe!
1 cup lightly packed flat leaf parsley
4 peeled garlic cloves, flattened with the back of a knife
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp chili pepper flakes
2 tbsp fresh oregano
1/4 of a large onion, roughly chopped
zest and juice of 1 large lime
3 tbs red wine vinegar
up to 1/2 cup of canola oil
Place all ingredients but the oil in a blender or small food processor and pulse until well chopped. With the machine running, slowly drizzle in oil until desired consistency is reached. Can be refrigerated for up to a week.
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