Chimichurri

Recipe courtesy Rodrigo Gimenez Cocinero, Santa Barbara, California
Show: Man Fire Food Episode: Carnivore's Cookout in California
TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
YIELD: 10 servings
LEVEL: Easy

ingredients

  • 2 cups olive oil
  • 1 1/4 cup fresh oregano, chopped
  • 1 1/4 cup fresh parsley, chopped
  • 1/4 cup lemon juice, plus 1/2 tablespoon finely grated lemon zest
  • 1 1/2 tablespoon minced garlic
  • 1 1/2 teaspoon sweet Argentinian red chile flakes
  • 1 1/2 teaspoon ground black pepper
  • 1/2 teaspoon spicy red chile flakes
  • 1/2 teaspoon sweet paprika
  • Coarse Argentinian salt
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Directions

Stir together the olive oil, oregano, parsley, lemon juice and zest, garlic, Argentinian chile flakes, black pepper, red chile flakes, paprika and salt to taste in a medium bowl. Transfer to a jar with a tight-fitting lid and keep in the refrigerator until ready to use. Bring to room temperature before serving. Chimichurri is particularly delicious served with a grilled New York Strip or grilled beef ribs, but it will complement any grilled beef.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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