Chunky chimichurri for steak night
Parsley, oregano, garlic and vinegar, chopped not blended. The steak's best friend.
At a Glance
Story
Chimichurri is the everyday sauce of the Argentine and Uruguayan asado, the long weekend grill, and its whole character comes from being chopped and loose rather than blended smooth. The name's origin is argued over and nobody really knows, so do not trust anyone who tells you firmly. Keep it coarse, let the oil and vinegar stay separate and bright, and it stays a condiment rather than turning into a dull green paste.
Ingredients
- 1 cup flat-leaf parsleyfinely chopped (tightly packed)
- 2 tbsp fresh oreganochopped (or 2 tsp dried)
- 3 cloves garlicgrated
- ½ tsp red pepper flakesor 1 fresh red chili, minced
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- salt and black pepper
Method
The sauce that makes a plain seared steak feel like an occasion. No cooking, no blender, just a board and a knife.
- Chop everything as finely as your patience allows, the parsley, oregano and garlic especially. A blender turns this to sludge, so resist it, the texture is the point.
- Tip it all into a bowl and stir in the red pepper flakes, vinegar and olive oil with a good pinch of salt and some black pepper. It should look loose and a little split, not creamy.
- Leave it 10 minutes for the garlic and oregano to bloom into the oil. Spoon it over steak, chicken or roast vegetables. It keeps for several days and the flavor deepens, though the parsley dulls, so make it the day you want it greenest.
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