Argentinian Style Chimichurri Sauce

I am a big fan of a great piece of juicy tender steak seared to my desired perfection.  So today, I decided to make a very popular Argentinian style Chimichurri sauce from South America  to compliment the skirt steak I made.  There are so many different variations of this sauce however the core base ingredients typically consists of its blend of fresh parsley, oregano, garlic, oil and vinegar along with some chili pepper. Normally this is served with skirt steak at Argentine restaurants but I find that it also goes great with chicken, fish and even pasta. Give this a try and I believe you will see why this sauce is a favorite of mine.

Ingredients:

1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)

1/3 cup fresh cilantro leaves

5-7  garlic cloves, peeled

2 tbsp fresh oregano

1 big shallot or 2 small ones (minced)

2 tbsp fresh lime juice

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tsp sea salt

1/4 tsp red pepper flakes

Directions:

1. Put parsley, cilantro and garlic and pulse 20 (1 sec times) in a food processor.

2. Stir in the remaining ingredients and pulse until thoroughly blended.

3. Put aside in a bowl and let it sit aside for at least 30 minutes for the flavors to blend.

4. Serve generously on top of a nice cooked piece of skirt steak and enjoy!

Argentinian Style Chimichurri Sauce

Yield: 8 Servings

Prep Time: 10

Total Time: 10

Ingredients:

1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)

1/3 cup fresh cilantro leaves

5-7 garlic cloves, peeled

2 tbsp fresh oregano

1 big shallot or 2 small ones (minced)

2 tbsp fresh lime juice

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tsp sea salt

1/4 tsp red pepper flakes

Directions:

1. Put parsley, cilantro and garlic and pulse 20 (1 sec times) in a food processor.

2. Stir in the remaining ingredients and pulse until thoroughly blended.

3. Put aside in a bowl and let it sit aside for at least 30 minutes for the flavors to blend.

4. Serve generously on top of a nice cooked piece of skirt steak and enjoy!