Chimichurri is one of my favorite condiments. Its strong flavors complements a surprising number of different foods, from delicate seafood like scallops to hearty steaks. It can also double as both marinade and finishing/dipping sauce, and can also be combined with mayonnaise to make a tangy and herby aoili. This version deviates from the usual recipe with the addition of rosemary, this gives the chimichurri a more earthy flavor which goes really well with steaks.
1/2 cup curly leaf parsley (tightly packed), finely chopped
1 tbsps fresh oregano, leaves finely chopped
2 tbsps fresh rosemary, leaves finely chopped
5 garlic cloves, peeled and minced
1 tsp red pepper flakes
4 tbsp red wine vinegar
2 tbsp balsamic vinegar
3 tbsp canola oil
salt and pepper to taste
- Mix together the parsley, oregano, garlic, rosemary. Add the red pepper flakes and garlic and incorporate thoroughly in the herb mixture.
- In a separate bowl, emulsify the red wine vinegar, balsamic vinegar, and oil. Season with a little salt and pepper.
- Place the herbs in an airtight jar or container, then pour the oil mixture over it. Let steep for at least two hours before using.
I use Korean Chili Powder in all of my recipes since the heat is milder and allows me to slowly build the flavor and heat as needed. Not pictured (because I forgot to include it); the balsamic vinegar.
My favorite way to enjoy the chimichurri; on top of medium rare steak with a side of roasted cherry tomatoes and portobello mushrooms, and of course, rice!