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This recipe can easily be halved, but if you're like us, you'll find uses other than steak for this delicious condiment; we also like it on grilled pork, fish and other seafood. Chimichurri can be stored in an airtight container in the refrigerator for up to a week; bring to room temperature before serving.
Don't substitute fresh oregano. The stronger flavor and texture of dried oregano is a hallmark of chimichurri.
cup grapeseed or other neutral oil
cup sweet paprika
cup red pepper flakes
cup dried oregano
medium garlic cloves, finely grated
cup balsamic vinegar