Chimichurri Sauce

Description

It's hard to say how this funny word translates from Spanish, but in reality, chimichurri is the final touch of lemon, garlic, parsley, cilantro, and oregano that brings everything to life, refreshes, and invigorates. In Argentina, where chimichurri was invented, it is used to season monumental cuts of grilled meat. However, even budget-friendly alternatives like flank steak, pork chops, and the popular chicken thigh kebabs topped with a green chimichurri crust start to look much more appealing.

Ingredients

• Parsley - 5 oz
• Cilantro - 0 oz
• Garlic - 8 cloves
• Shallot - 2 pieces
• Oregano - 1 tablespoon
• Chili Flakes - 1 tablespoon
• Lemon - 1 piece
• Red Wine Vinegar - 0 fl oz
• Olive Oil - 5 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the parsley and cilantro, just the leaves; no stems needed.

Step 2

Remove the cores from the garlic cloves, as they can be bitter, and chop them very finely. Also, chop the onion very finely.

Step 3

Combine the herbs, garlic, and onion in a bowl, then add oregano, chili flakes, salt, and pepper.

Step 4

Add the juice of one lemon, vinegar, and oil, mix everything well, and let it sit for a couple of hours to allow the flavors to meld.

Step 5

Serve the sauce with the steak. You can also store the sauce in a sealed jar in the refrigerator for 1-2 weeks.

Users Photos

You would also like