Chimichurri sauce - an Argentinian favorite - is the epitome of fresh. It goes great as a marinade for skirt steak or flank steak, and can double as a sauce after grilling (but never use the same sauce that you used to marinate the beef unless it's been boiled nonstop for 3 minutes to kill bacteria).
Okay, so we're better at beef than we are at directing films, but we had so much fun making this how-to video nonetheless. Enjoy!
servings: makes about 2 cups
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt + extra
- 4-5 garlic cloves, minced
- 1 red jalapeño
- 1/4 cup red onion
- 1/2 cup fresh cilantro, minced
- 1/4 cup flat-leaf parsley, minced
- 2 tablespoons fresh oregano, finely chopped
- 3/4 cup extra-virgin olive oil
- Combine vinegar, salt, garlic, red onion, and jalapeño in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano
- Using a fork, whisk in oil.
- Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
- Use remaining for marinade. We recommend at least 8 hours in a sealed glass container in the refrigerator!