Sunday, June 19, 2011


Great steaks don't need condiments. A well-seasoned, appropriately marbled ribeye is one of life's great pleasures all by itself. I promise you, in a true steakhouse, the chef winces and the waiter rolls his eyes when you ask for A-1 to cover up the inherent flavor of your dinner with preserved raisins (check out the ingredient label). However, in South America, they have found a way to actually add to the steak experience without masking anything. It is called chimichurri and it is bright and fresh and incredibly makes something already wonderful even better.

This is not a personal recipe, but from what I can tell, it is the classic version. You can make it before dinner and hold it in the refrigerator until you are ready to serve it alongside (or all over) the steaks. Simply mix 1 cup of fresh packed parsley with 5 medium garlic cloves and 2 tablespoons of oregano into a food processor. Then add in 1/2 Cup of olive oil, 1/4 Cup red wine vinegar, 1 teaspoon of Kosher Salt and 1/4 teaspoon of red pepper flakes and pulse until smooth.

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