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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