Chimichurri Sauce

I came across this sauce a few years ago, and never thought to try it. But one day, I decided to give it a whirl with a lovely ribeye steak we were grilling.

I was surprised that it worked so well with steak. It seemed to just brighten the natural flavors of the beef.

So I urge you to give it a go. I suspect it works nicely with any grilled meat.

INGREDIENTS:

• 1 cup fresh (flat-leaf) parsley leaves, tightly packed
• 2 Tbsp. fresh oregano leaves, tightly packed
• 3 cloves of garlic
• 2 Tbsp. red wine vinegar
• ¼ tsp sea salt
• ¼ tsp freshly-ground black pepper
• ½ tsp red pepper flakes
• ½ cup good-quality olive oil

INSTRUCTIONS:

1. Put everything in a food processor and whir it up.

SERVES: 1 cup

NOTES: You can easily half this recipe although it keeps well in the fridge. Just remove and bring to room temp before serving.

SOURCE: Gimme Some Oven

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