For some reason this simple sauce has become a full on flavorful obsession for me. We enjoy our grass-fed steaks and burgers here and I'm always trying to jazz mine up with zesty toppings. Whole Foods makes a ridiculously good pico de gallo which I use as often as I can. But how can you take your meal further? How can you take steak and burgers to the next level? I'm telling you - the secret is in the sauce.
Chimichurri is surprisingly simple and fast to make. Don't mess around with other methods: you need a small food processor and little else. Simply Recipes offers this straightforward recipe that has helped me refine my ingredient ratios for more consistent success. Leave yours chunky or smooth it out - it's entirely up to you. What you'll discover is that this verdant topping makes your flavors sing and will entice you to fire up the grill as often as possible. Trust me on this!
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.