MMM, chimichurri. How I love this aromatic, vibrant green sauce. Made with explosively flavorful ingredients – garlic, chili flakes, fresh oregano, shallots, sherry wine vinegar, olive oil – combined together and your taste buds are in for a one-two punch. It is extremely easy to make - all you need is a food processor - and best yet, it freezes well! Use as a fantastic dipping sauce for a simple chunk of bread that soaks up all of the goodness; but better yet, use as a wonderful marinade for chicken, seafood, and best yet – steak.
Any steak gets better from just a mere hour marinade in chimichurri. My favorite way is to marinate flank steak with chimichurri overnight and allow the flavors brighten as they infuse the meat. Simply throw on the grill until medium rare, slice it up, and you are left with one heavenly bite after another. Or, simply use the chimichurri sauce as a quick condiment to liven up your favorite protein.
* roughly 1 C Italian parsley
* 2-3 tbsp fresh oregano leaves
* 4-6 garlic cloves, smashed
* 1/2 - 1 tsp red chili flakes
* 1 small shallot, roughly chopped
* 1/4 C sherry wine vinegar (or red wine vinegar)
* 2 tbsp lemon juice
* 2/3 C olive oil
* sea salt and freshly ground pepper
In a food processor, add the parsley, oregano, garlic, red chili flakes, and shallot. Process until almost a smooth paste.
Add sherry vinegar, lemon juice, and olive oil, and process until mixture is smooth and completely combined.
Season chimichurri with salt and pepper.
Now for the meat.
Place the meat in a large plastic bag or baking dish and cover entirely with the chimichurri sauce.
Marinate the meat for at least 1-2 hours or preferrably overnight. I would suggest NOT to marinate more than 24 hours as the acid from the vinegar and lemon may change the texture of the meat and may become mushy.
When you are ready, heat up the grill, take that amazingly flavored meat and get it cooking!
After about 5-7 minutes a side (for medium rare-medium flank steak), remove from the grill and allow it to rest covered with foil for about 10 minutes. Slice thinly, about 1/4" thick.
And serve with some extra chimichurri sauce on the side. I love to make mini tacos with the steak and drizzle the sauce on top.
Honestly, the bold flavors in this chimichurri are fantastic and deliciously simple to make and really pairs well with the meatiness flank steak. Sometimes I whisk a little into sour cream or Greek yogurt for a kicked up dipping sauce or salad dressing, or I drizzle a bit on goat cheese to add a zip to a yummy cheese platter. Use it in place of pesto for pasta or spread it on some bread rounds for crostini. Best advice: keep this sauce around as a staple.