Chimichurri

What is Chimichurri some of you may ask?!  Well, it's a sauce that originated in Argentina and it's used on grilled meats.  A sort of Argentinian condiment, "Salsa" or "Pesto" if you will.  This stuff is really really really good.  On grilled steak it's amazing and adds a little pizazz but this herbaceous sauce on fish, chicken or pork would be equally delish. 

I scoured many different recipes for ideas and this combo is what I came up with.  I made this for my family and served it with T-bone steaks that I had cut off the bone and sliced thinly.  My mom made a couple of amazing sides....my dad and other half liked the Chimichurri so much, they put it on everything that was on their plate. Everything.

With the amount of Parsley and Garlic that's swimming in this, you can be sure you'll be giving your health and heart a boost of antioxidants and vitamins. This is definitely going to be a staple for my grilled meals from now on.

p.s. this can all be done by hand if you're willing to take the time and finely chop everything.  If not, give it all a rough chop and toss it into the food processor to make things a lot easier.



Chimichurri

1 cup roughly chopped Parsley
1 tbsp fresh Oregano or 2 tsp dried oregano, roughly chopped
5 cloves garlic, roughly chopped
2 tbsp capers (optional)
2 tbsp red wine, white wine or sherry vinegar (I used red but these would all be delicious)
1/2 cup good extra virgin olive oil
1 tsp salt
Freshly ground pepper, good grinding
Pinch of Chili Flakes (to your heat tolerance)

Toss the Parsley, Oregano and garlic into a food processor and pulse until it's finely chopped.  Remove to a bowl and stir in the remaining ingredients.  Refrigerate until ready to use.  Can be made hours before.  Serve with grilled meat, fish or veggies.