Chimichurri sauces
Recipe created by Michelle Bernstein
Loaded with herbs, this traditional Argentine sauce is a zesty complement to grilled skirt steak.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
Servings: Makes about 1 cup
  • 1 cup finely chopped fresh flat-leaf parsley leaves
  • 2 Tbsp. fresh oregano
  • 2 Tbsp. minced garlic
  • 1 to 2 tsp. crushed red pepper flakes
  • 3 Tbsp. red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
Note: Traditional Chimichurri must be made at least an hour before serving.

Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape mixture into a bowl or other container. Stir in olive oil; add salt and pepper. Let sit for at least 1 hour before serving.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).


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