Chimichurri Sauce
This sauce lives in my refrigerator 100% of the time. It goes on everything from steak to roasted veggies and crispy potatoes and is a perfect combination of herb and acidity to help balance a dish.
Chimichurri Sauce - this sauce lives in my refrigerator 100% of the time. If my jar is running low, I immediately make more. It goes on everything from steak to roasted veggies or crispy potatoes and is the perfect combination of herbs and acidity to help balance a dish.
This particular recipe was inspired by Francis Mallman. What makes it especially unique is the use of a salmuera, which is a mix of boiling water and salt used to season the dish. This is an Argentinian spin on a chimichurri where you would use normal kosher salt to season.
After you make it, let the sauce sit for at least 30 min at room temp before using to allow the flavors to marry. It will lose its bright green color over time when stored but keeps well in the fridge for several weeks if you’re making a large batch.
Prep List
Garlic x 2 cloves
Dried oregano x 1 tablespoon (or fresh oregano x 2 tbsp chopped)
Water x 100mL
Red wine vinegar x 4 tablespoons
Chili flakes x 1 tablespoon
Kosher salt x 1 tablespoon
Bay leaves x 2 whole leaves crushed (or 2 tbsp ground)
Extra Virgin Olive Oil x 1 cup
Parsley x 1 large bundle
Recipe
To make your salmuera, add 100 ML water to small pot and bring to boil, turn off the heat, add 1 tbsp kosher salt, stir until completely dissolved, let cool.
Mince 2 garlic cloves and parsley leaves then transfer both to a bowl along with the oregano, bay leaves and chili flakes
Whisk in the red wine vinegar and slowly add the olive oil
Slowly whisk in the salmuara (salt water), tasting after every few tbsp to achieve your desired level of seasoning. Stir thoroughly to incorporate (30 min will do, but try to prepare a few hours in advance if possible to allow flavors to marry)
