Chimichurri

I love chimichurri for that blend of spicy, herbs, and olive oil that makes my mouth water.Chimichurri is a traditional Argentinean herb sauce that I had it for the first time at a restaurant in Dublin. A small ramekin of chimichurri sauce was served with my grilled steak and I loved it..The recipe varies from chef to chef, but the basics are olive oil, parsley, oregano, red wine vinegar, garlic and red pepper flakes and served with grilled steak.

The chimichurri sauce is great as a marinade or topping for fish, steak, pork and for roasted or grilled vegetables.To make a basic Chimichurri sauce you need fresh parsley, fresh oregano, crushed red pepper, olive oil, red wine vinegar, garlic and seasoning.
Ingredients
100gr fresh flat-leaf parsley leaves
100gr fresh oregano leaves
4 cloves garlic
2 spoons chopped red pepper
2 spoons red wine vinegar
100ml extra virgin olive oil
Sea salt and black pepper to taste.
Finely chop the herbs, pepper and the garlic.Add the herbs, garlic, red pepper flakes into a bowl. Pour in the red wine vinegar, olive oil and seasoning.Taste and add more salt if needed.You can use it right away or refrigerate up to 2 weeks …the acid from the vinegar keeps the herbs green and fresh.Instead of red wine vinegar, you can use raspberry vinegar or lemon juice. You can make chimichurri with different herbs to suit different meats. For example, I add dill or coriander for fish or mint and thyme for lamb roast or grill chops. As well I used to add different fruits to this sauce to match different grills or vegetables.

 Here I made chimichurriwith coriander and pomegranate to serve with poaced salmon and brocoli.

 Here I made Chimichurri with horserradish to be serve with....

 medalion of venison and grill vegetables....or

 fillet of Angus beef  and roast vegetables.

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