Move over A1 and Heinz 57. The only condiment we’ll be drizzling over steak is green, garlicky chimichurri sauce.
My parents and a good friend both recently returned from a visit to Argentina. Reports of their adventures had me dreaming of chimichurri sauce, which I first discovered alongside grilled meat at a Chicago Argentine restaurant.
I suspected that the primary ingredients were parsley and garlic. A little research uncovered a number of variations with cilantro, oregano, red pepper flakes, vinegar, lemon or lime juice and other various spices.
As is often the case, I read a number of recipes and then threw together a combination that seemed most appealing to me. We marinated flank steak for a day, grilled it and devoured it heavily doused in my fresh, green concoction. My parents were visiting when I served this meal and my dad, a meat and potatoes kind of fellow, announced that he was done with other steak sauces and that this new condiment would be his steak accompaniment of choice. I guess you can teach an old dog new tricks. Or at least ignite new interest in a palate with old favorites.
If you aren’t a meat eater, don’t let that stop you from making a large batch of chimichurri. Drizzle it over vegetables before and after grilling. I am even thinking of using it on pasta (it isn’t so far from pesto) or as a salad dressing. I was so taken by this recipe that I partially planned my fresh herb garden around my plans for future batches!
Argentine Chimichurri Sauce
1 cup fresh parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/2 cup fresh oregano leaves (optional)
5 large cloves of garlic
1 large scallion minced (or 2 Tablespoons minced onion)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
Kosher salt and red pepper flakes to taste
In a food processor, pulse the garlic and onion until finely chopped.
Add the fresh herbs and pulse briefly, until very finely chopped. Transfer the mixture to a separate bowl. Add olive oil, lime juice and vinegar and stir to combine. Season with a heavy pinch of salt and a small pinch of red pepper flakes.
Store in refrigerator for a few days if needed but best served fresh.