Chimichurri Sauce
Dried oregano, fresh parsley, dried chile pepper, garlic, oil, and red wine vinegar come together in a tangy sauce that works wonders on steak—and everything else.
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Ingredients
Instructions
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1
In a medium heatproof bowl, combine dried oregano and red pepper flakes. Add boiling water and stir to combine. Let stand until oregano and pepper flakes have evenly absorbed water, 5 minutes.
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2
Add parsley, garlic, and red wine vinegar and stir to combine. Stir in oil and season well with salt and pepper. Use right away or refrigerate until ready to use.
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3
Chimichurri can be refrigerated in an airtight container for up to 1 week. Many people say you can keep it longer than that, and indeed the vinegar in the sauce does have a preservative effect, but garlic-and-oil infusions can run the risk of botulism, and since this recipe has not been formulated to guarantee a low enough pH, we are being conservative in our storage recommendation.