Chimichuri sauce
8 servings
15 minutes
It's hard to say how this funny word translates from Spanish, but in fact, chimichurri is the final chord of lemon, garlic and parsley, cilantro and oregano, which enlivens, refreshes and tones everything. In Argentina, where chimichurri was invented , it is used to season monumental pieces of grilled meat. But inexpensive alternative steaks like diaphragm, pork chops and the popular chicken thigh shashlik under a green crust of chimichurri begin to look much more attractive.
1
Chop parsley and cilantro, only the leaves, stems are not needed.
- Parsley: 100 g
- Cilantro: 25 g
2
Remove the cores from the garlic cloves as they are bitter, and chop them very finely. Chop the onion finely as well.
- Garlic: 8 cloves
- Shallot: 2 pieces
3
Mix greens, garlic, and onion in a bowl, add oregano, chili flakes, salt, and pepper.
- Oregano: 1 teaspoon
- Chili flakes: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Add the juice of one lemon, vinegar, oil, mix everything well, and let it sit for a couple of hours to blend the flavors.
- Lemon: 1 piece
- Red wine vinegar: 60 ml
- Extra virgin olive oil: 200 ml
5
Serve the sauce with the steak. The sauce can also be stored in a closed jar in the refrigerator for 1-2 weeks.
