Chimichurri Sauce

Prep Time: 15 minutes

    

Ingredients

• 6 Garlic Cloves, minced

• 2 Jalapeno Peppers, seeded and minced

• 1/4 Cup Red Wine Vinegar

• 1/2 Cup Flat Leaf Parsley, fine chopped

• 1/2 Cup Fresh Oregano Leaves, fine chopped

• 3 Limes, juiced

• 1 Cup Extra Virgin Olive Oil

• 1 Teaspoon Kosher Salt

• 1 Teaspoon Fresh Ground Black Pepper

        

Instructions

1. Combine the garlic, jalapeno and vinegar in a bowl.

2. Stir in the parsley, oregano, and lime juice.

3. Whisk in the olive oil and season with salt and pepper.

4. Mix well and set aside at room temperature to allow the flavors to marry.

5. Reserve 1/2 to 3/4 cup of the chimichurri to serve as a sauce, and marinate your meat in the rest. For a little added zip, add about 1/4 teaspoon of Red Pepper Flakes to the sauce when combining ingredients. I learned this recipe years ago from Tyler Florence, and it has been my go-to Chimichurri recipe for Pork, Beef, and Chicken.  Use it as a marinade for meats, and reserve some for serving as a sauce.  

   
   

   The recipe makes enough to marinate two flank steaks and have some left for serving.