Argentina is simply one of those places. They are known for a number of things, including but not limited to: malbec, the best steak you could ever imagine, goodlooking people, asado grills, empanadas & CHIMICHURRI.
Two years ago, when I was in Buenos Aires, I had the absolute best chimichurri I have ever had at a gorgeous dockside steakhouse. I was blown away by the flavour. When done right, chimichurri should not overpower the steak, but should act as a perfect complement to it’s richness.
While the Argentinian steak is unbeatable, I must say this chimichurri is a close match! It also pairs great with salmon.
Warning: You will want to eat this with a spoon. Don’t do that.
What you need:
– 1/2 cup (loosely packed) flat leaf parsley, roughly chopped.
– 3 tbsp of red wine vinegar
– 2 tbsp of dried oregano
– 1 tbsp of crushed red chilli pepper flakes
– 3 large garlic cloves, minced
– 1/2 cup of a good quality olive oil
– kosher salt & pepper
1. combine everything (except the olive oil) in a food processor.
2. Put into a small bowl or ramekin and pour the oil on top.
Bon appetit! Xx