Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Chimichurri: An Authentic Recipe for this Argentinian Sauce
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.
1½
Cups
15 minutes
Plus cooling
¾ cup grapeseed or other neutral oil
¼ cup sweet paprika
¼ cup red pepper flakes
¼ cup dried oregano
2 medium garlic cloves, finely grated
½ cup balsamic vinegar
Kosher salt
Ingredients
-
¾
cup grapeseed or other neutral oil
-
¼
cup sweet paprika
-
¼
cup red pepper flakes
-
¼
cup dried oregano
-
2
medium garlic cloves, finely grated
-
½
cup balsamic vinegar
-
Kosher salt
Directions
-
01In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic. Let cool to room temperature.See It
-
02In a medium bowl, combine the vinegar and 1 teaspoon salt, then stir until the salt dissolves. Slowly whisk in the cooled oil mixture.See It
This stuff is addictive. I've made it twice with the Argentinian steak and eat the leftovers (it makes a decent amount) on everything from vegetables to fish. I found it a little spicy with the 1/4 cup red pepper so dialed that back a bit second time around.