Chimichurri, a lively steak sauce made from parsley, olive oil and garlic, is Argentina’s greatest gift to the culinary world. This sauce makes even mediocre cuts of meat taste divine. I like to serve it over skirt steak, which is great for entertaining because it can be cooked in a matter of minutes on the grill or in the oven.
Although chimichurri is traditionally served with red meat, it’s also a delicious marinade for shrimp and chicken. I use the leftover sauce for jazzing up roasted potatoes and grilled vegetables. You can also serve it as a dipping sauce for warm pita or crusty bread.
1 C. flat-leaf Italian parsley (packed)
¼ C. fresh cilantro (packed)
½ C. extra-virgin olive oil
¼ C. red wine vinegar
2 medium garlic cloves, peeled
¾ tsp. crushed red pepper flakes
½ tsp. ground cumin
½ tsp. salt
Combine ingredients in food processor and puree. Sauce can be prepared up to 2 days in advance and refrigerated (bring to room temperature before serving).