February 18, 2013

Argentine Chimichurri

{original recipe from Simply Recipes}

In Argentina, chimichurri is a popular companion to grilled steak. Vibrantly green & bursting with flavor, chimichurri can be used as a marinade or a pairing sauce. The variations on this recipe are endless, and its uses extend well beyond red meat. We served with a grass fed NY Strip & a bottle of Malbec. And we continued to enjoy this chimichurri for several days afterwards -- see below for other suggested uses for chimichurri.

1 cup packed fresh flat leave parsley
3-4 garlic cloves
2 tsp dried oregano
1/2 cup olive oil
2 tbsp red or white wine vinegar 
1 tsp sea salt
1/4 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes

1. finely chop parsley & garlic. place in a small bowl.

2. stir in oregano, olive oil, vinegar, salt & peppers.

3. serve immediately or refrigerate. return to room temperature before serving. can keep for several days.

Other Suggested Uses:

leftover chimichurri makes for a great sandwich condiment. spread chimichurri on a toasted wheat bun, layer with sliced feta & peppered turkey. or serve in a warmed tortilla with sliced avocado & diced cherry tomatoes. 

alternatively, try with grilled chicken, salmon, pork tenderloin, or even potatoes. 

we would love to hear from you - let us know if you discover any other creative uses for chimichurri!

Photo collage credits: Andrei Sinioukov

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