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).
Printed from Oprah.com on May 19, 2013
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