Nothing quite goes well with grilled beef than freshly made chimmichurri. Its bold flavors of parsley, garlic, olive oil, lemon juice, red wine vinegar, and lemon juice perfectly compliment beef, especially well marbled cuts where it helps balance out the richness of the fat.
Long a staple throughout Argentina, Chimichurri can be found in just about every kitchen in Argentina. But it doesn’t have to be served with just beef; it pairs equally well with freshly baked french bread, grilled chicken and even fish.
It’s easy to make and the version presented here is the core basic version. While other recipes may include ingredient variations such as cumin, red bell pepper and oregano, these additions complicate what is already perfect as is.
One bunch fresh Italian Parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes
In a blender or food processor, combine all ingredients and mix well, but do not puree. Pour into a glass jar or container, cover, then let sit for at least 4 hours before serving or refrigerate overnight. Always serve at room temperature.