Argentinian Chimichurri
A sauce for the first grill-out meal of the season. Chimichurri is a South American favorite on grilled steak, but it also compliments side dishes—like hobo-pack potatoes, asparagus and sumptuous artisan bread.
Ingredients
3 Tbsp. red wine vinegar
1/4 tsp. salt, plus more to taste as needed
1 loosely packed cup chopped fresh Italian parsley
3 Tbsp. chopped fresh oregano
2 tsp. minced garlic
1/2 tsp. red pepper flakes
1/3 cup extra-virgin olive oil
Makes about 1 cup.
Directions
Place vinegar in a small mixing bowl and whisk in 1/4 teaspoon salt until it has dissolved.
Add parsley, oregano, garlic and red pepper flakes, then whisk in the olive oil and 1/4 cup water.
Let the sauce stand at room temperature for an hour or so to develop flavor. Add more salt if desired.
Store in the refrigerator but serve at room temperature.
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