The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.
Cooks' note:
Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.
Recipe information
Total Time
45 min
Yield
Makes about 3/4 cup
Ingredients
3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 California bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley
Preparation
Step 1
Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.
Step 2
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.
