CHIMICHURRI

Chimichurri image

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

Provided by Vicki Butts (lazyme)

Time 20m

Number Of Ingredients 9

Ingredients

1 c finely chopped shallot
4 finely chopped garlic cloves
1 finely chopped fresno chile or red jalapeno
1/2 c red wine vinegar
1 tsp kosher salt
2 c chopped fresh cilantro
1 c chopped fresh flat-leaf parsley
1/3 c chopped fresh oregano
3/4 c extra virgin olive oil

Steps:

1. Combine 1 finely chopped shallot, 4 finely chopped garlic cloves, 1 finely chopped Fresno chile or red jalapeno, 1/2 cup red wine vinegar, and 1 teaspoon kosher salt in a medium bowl; let stand 10 minutes.
2. Mix in 2 cups chopped fresh cilantro, 1 cup chopped fresh flat-leaf parsley, 1/3 cup chopped fresh oregano, and 3/4 cup extra-virgin olive oil; season with salt.

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