Chimichurri is a concoction of Argentinean origin, and it’s used as both a marinade and a sauce for grilled meat.
TOOLS: food processor • 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| ⅓ | CUP EXTRA-VIRGIN OLIVE OIL |
| 1 | TABLESPOON WHITE WINE VINEGAR |
| 1 | CUP PACKED FRESH FLAT-LEAF PARSLEY LEAVES |
| 2 | TABLESPOONS FRESH OREGANO LEAVES |
| 2 | GARLIC CLOVES, SLICED |
| ½ | TEASPOON CRUSHED RED PEPPER |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
COMBINE the oil, vinegar, parsley, oregano, garlic, and crushed red pepper in a food processor and process until smooth. Season to taste with salt and black pepper.
SUGGESTED USES: chicken breasts, pork chops, beef steaks, or lamb chops (marinated 2 hours to overnight) or white fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled
GRILLED FLATIRON STEAKS
FOR 2 SERVINGS, combine about half of the Chimichurri Marinade and 2 flatiron steaks (about 8 ounces each) in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before serving.
Serve the steaks with the remaining marinade as a sauce. These steaks will go with just about anything—serve any starch and seasonal vegetable you desire on the side. Personally, I’d go with simple grilled vegetables and crusty bread.