Chimichurri! This is an Argentine sauce that you eat with steak, mmmmmm…it’s f’in fabulous!
Here’s what’s in it:
Olive oil (about a cup)
Red wine vinegar (about a cup)
Chopped, fresh parsley (lots)
Garlic (lots)
Crushed red pepper flakes (a tablespoon)
Oregano
Salt (optional)
These are rough measurements since I never measure, but you can figure out the mix you like best. Point being that you stir all of this up in a bowl and then when you’ve got your nice grilled steak all sliced up, you drizzle this (or spoon it) onto every bite and good gravy it’s good.
Photo: Tenurecollegerfc
3 Responses leave one →
This is such a good steak sauce…though I don’t think the ‘marinades’ tag applies as you don’t really use it until after the steak has already cooked.
My wife and I had our honeymoon in Argentina and we had a few chimichurri experiences. The best of the bunch, believe it or not, was one in which the garlic was so strong that it actually stung a bit.
sigh..correct again joe hoya – I thought maybe we could tag as marinade so if someone is looking for one they might decide to do this instead…but you’re right, it’s more of a post-anade – or does someone know the actual term?
Well, I referred to it in my post as a sauce (which we should probably add as a category) and according to this Wikipedia definition, I think it’s a legit categorization http://en.wikipedia.org/wiki/Sauce