chimichurri sauce

I’ve seen recipes for this sauce everywhere and have always thought I needed to make it, but never got around to it.  I don’t know why really.  Well, tonight I grilled a flank steak and decided that it would be easy and fast to make this Argentine sauce …

I started with a fresh bunch of Italian flat leaf parsley, which I washed and stemmed.  It wound up being about 2 cups of parsley.

The parsley went into the smaller bowl of my food processor, along with 1/4 cup red wine vinegar, and about 4 cloves worth of chopped garlic from my stash in the freezer (The olive oil comes later, but it fit so well into this triptych!), and a sprinkling of red pepper flakes.

After a few quick pulses in the processor, I began to slowly drizzle in the olive oil. All told, I probably added 1/2 to 3/4 cups of oil.

And wound up with this: Rich, green, garlicky, spicy chimichurri sauce.

I can’t imagine why I waited so long to make this. It’s absolutely wonderful! Drizzled over the grilled steak it was incredibly good, but I can’t wait to try this sauce in other dishes. I’m thinking that it would make a wonderful baste for grilled shrimp or drizzled over a nice thick filet of mahi.