Chimichurri
Sit down at most restaurants in the US and they will put ketchup on the table . Sit down at most restaurants in Argentina and they will put a jar of chimichurri on the table . Finely chopped parsley , cilantro , and oregano provide the herb base . There ’ s a ton of tanginess that comes from red-wine vinegar , red chile flakes and cumin . This assertive sauce is best served spooned over grilled meat or anything fresh off the grill . It can also double as a marinade .
Makes 1 cup .
1 cup ( packed ) fresh flat-leaf parsley leaves
1 cup ( packed ) cilantro leaves and stems
1 tablespoon chopped fresh oregano leaves ¼ cup chopped shallot 2 small cloves garlic 1½ tsp kosher salt 1 tsp freshly ground black pepper ½ tsp red pepper flakes ¼ tsp ground cumin ½ cup extra-virgin olive oil ½ cup sherry or red wine vinegar
In a food processor , combine the parsley , cilantro , oregano , shallot , garlic , salt , black pepper , and red pepper and cumin . Pulse a few times to make a coarse puree . With the motor running add the oil and blend with other ingredients . Taste and adjust salt to taste . Add vinegar and let sit about 30 minutes before use . Serve or store covered for up to 5 days in the refrigerator .
Steak with Chimichurri Sauce
Grill your favorite flavorful steak , such as flank or sirloin , to medium rare . Let rest a few minutes then slice across the grain . Drizzle with Chimichurri sauce and serve .
GILROY • MORGAN HILL • SAN MARTIN WINTER 2021 gmhtoday . com
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