Chimichurri sauce is considered an Argentine condiment to grilled beef skirt steaks. Think of it as Argentine pesto. Its super easy, just put all these ingredients into a food processor or blender.
INGREDIENTS: This should be more than enough than 4 servings and/or 2lbs of skirt steak:
- 1/4 Cup fresh flat leaf Italian parsley
- 1/3 Cup Olive oil
- 1/4 Cup Red wine vinegar
- 1/2 Cup fresh cilantro
- 3 Garlic cloves, shaved
- 1/4 Teaspoon dried crushed red pepper (adjust to taste)
- 1/4 Teaspoon ground cumin
- 1 Teaspoon fresh finely chopped oregano (dried oregano works if you have no fresh oregano)
- Salt & Pepper to taste
I’ve noticed recipes online calling for 2 parts parsley to 1 part cilantro, vice verse, or even equal parts. Adjust to your tastes. For example, my wife loves cilantro, me not so much, so now I use equal parts cilantro to parsley rather than more of one or the other to keep us both happy. You might see chopped shallots in there, that works too, but then I find it more like salsa. Its entirely up to you, but this is closer to what the authentic Argentine recipe is.
Some like to serve it in a shallow dish with a spoon, I prefer to put it in this tiny carafe you can pour from. I can cover it and keep in the refrigerator for several days in case I have leftovers.