Chimichurri (at left) with strip steak and bacon-braised Brussels sprouts.
John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up juice with a nice piece of crusty bread. Makes about 1 1/4 cup (about 10 servings).
Ingredients:
1 c fresh Italian (flat-leaf) parsley leaves
1/2 c fresh mint leaves*
1/2 c fresh oregano leaves*
1/2 c neutral oil (canola or peanut, actually I used a mild olive oil)
1/4 c red wine vinegar
1 t red pepper flakes
8 cloves garlic
Method: place all ingredients except oil in blender and pulse to puree. Drizzle in the oil until the mixture is thoroughly emulsified. If marinating, pour over meat and refrigerate several hours (overnight if possible). Serve a spoonful of chimichurri on each plate, with the cooked steak on top.
- You can substitute basil, shiso or other flavorful green leaves or just use more parsley.
