Chimichurri

Name: Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Argentina and Uruguay
Ingredients: 60 ml (¼ cup) red wine vinegar; 5 g (¾ tsp) fine sea salt; 4 cloves garlic, very finely chopped; 1 small shallot, very finely chopped, optional; 1 tsp dried red chili flakes, or 1 fresh red chili, finely chopped; 1 bunch flat-leaf parsley, about 60 g, leaves and tender stems, finely chopped; 2 tbsp fresh oregano, finely chopped; or 2 tsp dried; 120 ml (½ cup) extra-virgin olive oil

Argentina's garlicky herb sauce for grilled meat

Makes: about 250 ml (1 cup)
Hands-on: 15 min
Total: 45 min
Level: Easy

Chimichurri is parsley, oregano, garlic, chili, vinegar and oil, made to cut through the richness of grilled beef. It improves after half an hour, as the vinegar and salt draw out the garlic.

Ingredients

60 mlred wine vinegar (¼ cup)
5 gfine sea salt (¾ tsp)
4 clovesgarlicvery finely chopped
1small shallotvery finely chopped, optional
1 tspdried red chili flakesor 1 fresh red chili, finely chopped
1 bunchflat-leaf parsleyabout 60 g, leaves and tender stems, finely chopped
2 tbspfresh oreganofinely chopped; or 2 tsp dried
120 mlextra-virgin olive oil (½ cup)

Diet: Vegan, Vegetarian, Gluten-free, Dairy-free
Allergens: sulphites
Origin: Argentina and Uruguay

Method

Combine the vinegar, salt, garlic, shallot and chili in a bowl. Leave for 10 minutes so the garlic mellows.
Stir in the parsley and oregano.
Stir in the olive oil.
Leave to stand for at least 30 minutes at room temperature for the flavors to blend. 30 min
Stir and taste before serving. It should be bright, salty and garlicky.

Why it works

Soaking the garlic and shallot in salted vinegar first tames their harsh sulfur compounds while infusing the acid with flavor. Hand-chopped herbs keep a fresh, loose texture and green color. The acid in the sauce cuts the fat in grilled meat, which is why it tastes so right next to a charred steak.