A Chimichurri Recipe You’ll Want to Put on Everything
It’s the hottest time of year and I’m craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It’s a perfect tie, with both sides shining bright.
- 1 lb hanger steak
- ½ c extra-virgin olive oil
- 2 tablespoon red wine vinegar
- ½ c flat leaf parsley
- 2 tablespoon sage
- 2 tablespoon oregano
- 1 small shallot
- 2 garlic cloves
- 1 habanero pepper
- Maldon sea salt
- Freshly cracked pepper
Start by mixing extra-virgin olive oil and red wine vinegar together in a bowl.
Add the finely chopped parsley, oregano, and sage. Then add the chopped garlic and shallots. Taste it, to see if you like the balance.
Next, put on some gloves, chop the habanero pepper as finely as possible, and you’ll probably want to leave the seeds out too.
Stir everything and season with Maldon sea salt and some freshly cracked tellicherry pepper.
Cover and put in the fridge for at least 30 minutes (or overnight), to let the flavors mingle with the oil.
After meat has cooked and rested, spoon the chimichurri sauce on top for serving.