Chimichurri
Recipe courtesy of
Rodrigo Gimenez Cocinero
Show:
Man Fire Food
Episode:
Carnivore's Cookout in California
- Total:
- 20 min
- Active:
- 20 min
- 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
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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