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).