Chef’s Note: Chimichurri is a staple at any Argentinean table, especially when we talk about meat (pretty much of any kind). It is great as a marinade, basting sauce or even as a steak sauce. Also, you should try rubbing it on grilled slices of artisan sour dough bread.
Amt Ingredient
3 ozs. fresh garlic
1/2 bunch parsley
12 ozs. virgin olive oil
2 tbsp. smoked paprika
2 ozs. red wine vinegar
1 oz. balsamic vinegar
2 ozs. yellow onions
1 tsp. Mexican oregano leaves
½ tsp. chili flakes
to taste salt and pepper
Procedure:
• Chop all of the fresh ingredients very fine and put them in a bowl
• Mix in the vinegar and the dry ingredients and slowly add the virgin olive oil, until the mixture emulsifies.
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