I’m always after a good chimichurri recipe, so leave it to the excellent staff of Good Eating to find one.
It’s perfect for layering over grilled steaks or chicken and in my opinion, a great summer sauce.
1 cup flat-leaf parsley leaves (or 1/2 cup cilantro or basil plus 1/2 cup parsley)*
2 tablespoons fresh oregano leaves
2 large cloves garlic, whole
¼ small yellow onion, whole
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon red chili flakes
Kosher salt and freshly ground pepper, to taste
2 pounds skirt steak or flank steak
*I opted for 1/2 cup cilantro for more flavor + 1/2 cup basil and ditched the parsley all together, so perfect for all you parsley haters. 🙂
Ready for the easiest instructions of all time?
Place all ingredients into a blender; blend to a smooth sauce. Taste for seasoning.
There you have it, quick, easy, cheap and excellent melt in your mouth sauce you’ll want to put on pretty much everything.