If you’ve never had, or made, chimichurri sauce before you’re in for a real treat. Not only is it easy to make, it’s really delicious.
This sauce is typically an Argentinean recipe and is used on grilled meats…any and all grilled meats. This chimichurri sauce pairs especially well with beef and chicken.
I especially like to use it on flank or skirt steak to help brighten up the flavor of the meat. But spooning it over grilled chicken tastes really good too. I made this chimichurri sauce recipe a while ago but have started making this one because it’s even easier.
To make this recipe, you only need to dirty up a knife and a cutting board. No need to even drag out your food processor. Just roughly mince up the parsley and oregano, finely mince the garlic and add the rest of the ingredients. Yes, it’s really just that easy to have a great sauce to pair with simple grilled meats.
- 3 garlic cloves, minced
- 2 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ - ½ teaspoons red pepper flakes (depending on how spicy you like it)
- 1 cup flat leaf parsley, finely chopped
- 2 tablespoons oregano, finely chopped
- ½ cup olive oil
- Combine garlic, vinegar, salt, pepper and red pepper in a bowl and let rest for 5-10 minutes.
- Stir in the parsley and oregano.
- Drizzle and stir in the olive oil. (Don't use extra virgin olive oil because the flavor is stronger and will cover up some of the flavor of the parsley and oregano.)
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