Chimichurri’s etymology is steeped in lore, with some claiming it originated with an Irishman named “Jimmy McCurry” or a British meat man named “Jimmy Curry,” while others say it’s a mangled version of the phrase “give me the curry.” All we know for sure is that this tangy Argentinian sauce is a revelation with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.
Fresh herbs, garlic, olive oil, and red wine vinegar come together in a tangy sauce that works wonders on steak, contrasting the heavier flavors and textures inherent to beef.
- Makes 1 cup
- 15 minutes
- 1 cup packed fresh parsley, washed and dried
- 5 medium cloves garlic, peeled
- 2 tablespoons fresh oregano leaves
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/4 teaspoon red pepper flakes
Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.