Chimichurri Sauce, Traditional

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Pre-Notes

This sauce could be used on any cut of beef steak.

This sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.

Ingredients

1. 1/4 c hot water
2. 2 t dried oregano, mexican preferred
3. 2 t kosher salt
4. 1 1/3 c loosely packed flat leaf parsley leaves
5. 2/3 c loosely packed cilantro leaves
6. 6 medium garlic cloves minces (2 T)
7. 1/2 t red pepper flakes
8. 1/4 c red wine vinegar
9. 1/2 c extra virgin olive oil

Instructions

1. Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
2. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
3. Add water mixture and vinegar and pulse briefly to combine.
4. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified.
5. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).

Picture of Recipe